Here are two of my favorite old cookbooks. The first one solves the problem of what to do with leftover yolks or leftover whites. Half the pages are white, and half the pages are yellow. If you bake a lot, like I do, this problem will occur from time to time and it is handy having all the recipe solutions in one place. The book dates to the late fifties but there are listings for it on ebay and other places. I picked my copy up at the library booksale recently.
I really like recipe booklets from the WWII era with their ideas on working around rationing and shortages. The Heinz Recipe Book is my favorite. It contains a recipe for cooked salad dressing, something not often made these days but which was common in the days before widespread availability of commercial mayonnaise. I have tinkered with the recipe over the years because I use it mixed half and half with mayo for salad dressings and such in order to cut down the fat content. Here is my version:
COOKED SALAD DRESSING
1 tsp sugar or to taste
1 tsp salt
1 tsp prepared mustard
1 1/2 Tablespoons flour (all-purpose)
3/4 cup milk
2 – 4 T vinegar depending on how zippy you like it (I use apple cider vinegar)
1 T butter (I use Smart Balance margarine)
Large dash of Turmeric
Dash of Onion Powder
1. Blend sugar, salt, mustard & flour
2. Add egg, then beat until smooth
3. Add milk, mixing well, then vinegar slowly, stirring constantly. Stir in turmeric and onion powder.
4. Cook over boiling water, stirring constantly, until thick. I skip the over boiling water part and cook it in a teflon saucepan with constant stirring and attention. So far so good.
5. Remove from heat and add the butter. Stir in.
6. Cover, cool, and store.
I mix this half and half with mayonnaise for potato salad and other savory salads. The original recipe called for more sugar and no spices so I think you could tinker with it for fruit salads. Also, my family is used to a somewhat vinegary potato salad, so adjust to taste.