Recipes
Pompeian French Dressing
Put into a shallow bowl one half teaspoonful of salt, half cup of Pompeian Olive Oil. Then add very slowly (stirring constantly) a…
Pompeian Mayonnaise
Mix a teaspoonful dry mustard, one half teaspoonful salt, one teaspoonful sugar and a pinch of red pepper with a teaspoonful of lemon juice…
Pompeian Cooked Mayonnaise
Take a half teaspoonful of dry mustard, half teaspoonful of salt, half cup of Pompeian Olive Oil and mix to a paste. Add the yolks of two…
Russian Dressing
Put the yolk of one egg in cold bowl and beat with silver fork until light, then add one cup Pompeian The wholesomeness of a home-made…
Roquefort Dressing
Put four tablespoonfuls of Roquefort cheese in small bowl or soup plate and with fork mash until smooth. Mix one half teaspoonful dry…
Thousand Island Dressing
This is the same as Russian Dressing, recipe for which see on page 5.
Bon Vivant Dressing
(For asparagus, hearts of lettuce, or tomatoes, etc.) Mash two cold hard-boiled eggs in a plate; add one teaspoonful of salt, one…
Italian Dressing
Mix together one teaspoonful of tomato catsup, a half teaspoonful of paprika, half a teaspoonful of salt, a pinch of dry mustard, four…
Bernais Sauce
(For steak, filet mignon, cold meat or tuna fish.) Mix thoroughly four yolks of eggs, four tablespoonfuls of Pompeian Olive Oil, four…
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…
Anchovy Sauce
(For fish.) Work a teaspoonful of anchovy paste with two teaspoonfuls of Pompeian Olive Oil until very smooth; then work in, a little at a…
Tartare Sauce
To a cupful of Pompeian Mayonnaise (recipe for which see on page 4), add one tablespoonful of capers, three chopped olives and two chopped…
Roquefort Sandwiches
Make a paste of Roquefort cheese, one-quarter as much butter, a little Pompeian Olive Oil, pepper and salt. Imported Pompeian Olive Oil is…
Lettuce Salads
It Use only tender leaves. Lettuce should stand at least a half hour in cold water to become crisp. should then be shaken free from all…
French Lettuce Salads
French lettuce salads always have chopped herbs mixed with them. They are generally considered a great improvement to the salad, but are a…
Combination Salads
Lettuce in itself makes a beautiful and refreshing salad and combines well with everything. Combinations of lettuce and tomatoes, lettuce…
Egg Salad
Arrange sliced or quartered hardboiled eggs on lettuce, sprinkle with minced onion and parsley, and serve with French dressing or…
Devilled Eggs
Remove the shells from hardboiled eggs, cut in halves and remove the yolks. Work into the yolks sufficient Pompeian Olive Oil, lemon juice…
Tomato Salads
To remove skins from tomatoes- Remove the skin with a sharp knife; the skins can be removed from the tomatoes easily without scalding…
Stuffed Tomatoes
Peel sound tomatoes, and scoop from stem end a part of center. Place them on ice and just before serving fill with celery cut fine and…
Tomato and Lettuce Salad
The tomatoes should be sliced or quartered and served on crisp lettuce leaves. Dressing should not be put on until immediately before…
Cold Slaw
Cut very fine, one pound of young green cabbage on a cucumber slicer, also one Spanish onion; add three tablespoonfuls of Pompeian Olive…
Chicken Salad
Chicken salad properly prepared is of the white meat only of a fullgrown fowl roasted or boiled until perfectly tender. The use of the…
Potato Salads
The potatoes should be boiled with the skins on and the skins should not be removed until they are cold. Do not steam or they will be…
Fruit Salads
A delicious fruit salad is made of equal parts of orange, banana and pineapple with a few nuts added; serve with French dressing on crisp…
Apple Salad
Arrange peeled and sliced apples on crisp cress or lettuce leaves, and serve with French dressing made with lemon juice or wine; or…
Apple and Nut Salad
Peel, core, and slice apples and arrange on lettuce, two or three slices in each group. Fill the cavities with chopped salted nuts mixed…
Orange Salad
Arrange thinly-sliced oranges on cress or lettuce, sprinkle with chopped nuts and serve with French dressing made with lemon juice, or with…
Peach Salad
Peel ripe peaches, remove the stones, and fill the cavities with chopped blanched almonds mixed Imported Pompeian Olive Oil is the world's…
Pineapple Salad
Mix shredded pineapple with finely-cut celery and broken English walnuts. Serve on lettuce with mayonnaise made without mustard and…
Grapefruit Salad
Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with mayonnaise made without mustard, fill the grapefruit…
Welsh Rabbit
To one tablespoonful of Pompeian Olive Oil, add half a pound of cheese cut into bits, and stir until the cheese is melted. Add a pinch each…