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Hollandaise Dressing

(For hot or cold fish or meats, asparagus, cauliflower, etc.) Put four tablespoonfuls of Pompeian Olive Oil in a double boiler, add the beaten yolks of four eggs and beat well together; then add one and one-half tablespoonfuls of lemon juice, one-half teaspoonful of salt and one-tenth teaspoonful of Cayenne pepper; then add slowly one cup of hot water, stirring constantly until it thickens but do not boil. Remove from the fire and continue to stir for a few minutes.

It should be creamy and consistent.

It is a mark of distinction for any housekeeper to use imported Pompeian Olive Oil.