Vinaigreet Salad

Remove stems from raw spinach and cut into strips an inch
wide, season with salad oil and lemon juice and chill.
When ready to serve, add chopped hard boiled egg,
(garnish with tomatoes and asparagus if desired).
Serve with the following salad dressing.

In a mixing bowl rubbed with a garlic clove make a paste with-

2 eggs
1 tbs sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
1 tsp Worcheshire sauce
1/2 cup ketchup

Then alternately add one pint salad oil and 1/2 cup vinegar
beating with an electric mixer into a thick dressing, finally
beat in 2/3 cup warm water. This makes a quart of dressing
which can be kept in a cool place for couple of weeks you
use it up. Marinate the spinach in the dressing for an
hour or two before serving.