Not that you've given me such great answers to the fruitcake problem and lots of new uses for it, can these great minds tell me what I can do about mayonnaise or the lack thereof? When I lived in the mountains of Guatemala with no electric or refridgeration they had a mayonaise substitute that did not spoil.Of course, it had no eggs in it and I don't know what kind of oil. Have never seen anything like it here in the states. We also made a type of quick bread with baking powder and no yeast that we threw into hot oil and it puffed up like a donut which gave us a nice sandwich roll.Anybody have a recipe for this? I lent the book and it was never returned, and it had a lot of good recipes for rather primitive cooking (no,it wasn't Carla's).Thanks. Gosh,what's old is new again! Who would think I'd be using these things 20 years later?

-- Sue (deco100@aol.com), November 26, 1998

Answers

Check out the "no egg" mayonaise at health food stores. Somewhere in the vegetarian cookbooks is your receipe.

-- Diane J. Squire (sacredspaces@yahoo.com), November 26, 1998.

Get a "Joy of cooking" cookbook and follow the recipe for making your own fresh mayo. That cookbook will instruct you how to make most everything from scratch. Excellent reference too.

-- Ann Fisher (zyax55b@prodigy.com), November 26, 1998.

Get a "Joy of Sex" book instead. It takes the focus off mayonaisse and places it on whipped cream.

-- Craig (craig@ccinet.ab.ca), November 26, 1998.

Ha. Ha. Ha, Craig!!! Very clever! Sue: The bread you are asking about is called flat bread. Most southwestern cookbooks have the recipe. There's many variations to making flat bread, but it's very basic. Don't know about the mayo, but I have over 1,000 cookbooks (still adding to my collection). I'll look tomorrow and see what I can come up with.

-- bardou (bardou@baloney.com), November 26, 1998.

You could also consider buying mayo packets at Sam's club instead of the jars. No refrigeration needed and ability to use only the amount needed.

-- Goldi (goldilucks@yahoo.com), November 28, 1998.

Goldi - she was asking about mayonaise, not superglue. 8<)

-- Robert A. Cook, P.E. (Kennesaw, GA) (cook.r@csaatl.com), November 29, 1998.

How about using powdered egg whites, whipping them up good and stiff (don't forget to stock the old fashioned type egg beater you crank), and adding oil and a pinch of salt? We used the powdered egg whites for years in a restaurant I worked in - they're great.

-- Ellen (kjwood@worldnet.att.net), December 01, 1998.