War-time Mayonnaise

From Bombers and Mash by Raynes Minns

1 tbsp custard powder (or flour)
2 tbsp milk powder
1 oz margarine
1/2 tsp dry mustard
2 tbsp vinegar
salt and pepper
1/2 pint boiling water
Mix together the custard powder (flour), milk powder, mustard, pepper and salt. Warm the margarine, and blend it smoothly with the dry ingredients until soft and creamy. Gradually stir in the boiling water, then put it into a saucepan. Bring very slowly to the boil, stirring all the time. Cook until the sauce is smooth and thick. When it is cool, beat in the vinegar. (I think I'd use flour rather than custard powder.)

What to Do with Leftover Porridge
Mix with breadcrumbs and form into cakes. Fry and serve with bacon.

Or you can always turn it into:

Porridge Fingers
Pour leftover porridge into a square plastic food saver and put in the fridge. Next day, turn it out, cut it into fingers, and fry. Eat with lemon juice and caster sugar. Delicious!




Bombers and Mash: The Domestic Front, 1939-45