Wartime Recipes 1942

Salad Dressings

247. Mayonnaise

  • 1 egg yolk
  • (1 teaspoon honey, if liked)
  • 4 tablespoons hot water
  • 1 pint salad oil
  • 1 tablespoon lemon juice (or equivalent in substitute)

Beat egg yolk up in bowl, add oil drop by drop at first, beating well all the time. Then a few drops of lemon juice, then more oil, beating continuously, and if the mixture begins to curdle, put in a little of the hot water. Beat again, continue adding oil, but it may be poured in gently now, beating well all the time. All the hot water may not be needed, it should be added when the mixture gets too thick to beat in more oil. More or less lemon can be added to taste. The mixture should be thick when finished and will keep up to about eight days in a really cool place. It can be used freely with salads, as it is a very healthy dressing and can be varied with different flavourings, such as herbs, parsley, or fruit juices.

248. Wartime Mayonnaise

  • 2ozs margarine
  • 3 tablespoons brown sugar
  • 1 tablespoon wholewheat flour
  • ½ pint milk
  • 1 teaspoon mustard, if liked
  • 1 egg (or prepared dried egg)
  • Raw cooking apple juice or raw gooseberry juice or about ¼ pint best vinegar

Place margarine and flour in double saucepan and allow to melt, stirring well together. Pull saucepan off fire and add sugar and mustard and well-beaten egg. Return to fire and add milk gradually, stirring all the time. When thickened to custard consistency add the fruit juice or vinegar drop by drop, stirring well all the time. Pour into glass jars. Will keep about one week in a cool place.

249. Sour Milk Dressing

  • 1 cup thick sour milk
  • Salt and paprika
  • 1 teaspoon sugar or honey

Beat up the milk with the sugar and flavour to taste with salt and paprika (or pepper).