On 17/05/2013 04:23, Joy Beeson wrote:
On Thu, 16 May 2013 17:45:00 -0400, Belinda Alene
wrote:

I no longer use as much mayo as once I did, having lost interest in the extra
calories. Yet summer is coming so it is time to begin making egg salads for
cool lunch on hot days.

I've gone to cream cheese and sour cream for my devilled eggs. Still
put mayo in my sandwich salads -- I think. It's been a while since I
made one.

One of these years I'm going to try the recipe for "cooked dressing"
in an old home-ec book I found. I remember Mom making boiled
dressing, but don't remember eating it. The book suggests it for all
the uses we now make of mayo, and treats it as a fundamental recipe --
white sauce and cornstarch pudding had taken over that role by the
time I took home ec.



For a truly awful taste try Heinz "Salad Cream" - reminiscent of the
home-made "mayonnaise" served at my old school (1955-59), utterly
revolting and with a thin layer of vinegar on top.
--
Bruce Fletcher
Stronsay, Orkney UK