Wartime Mayonnaise


2 oz. margarine
3 tablespoons brown sugar
I tablespoon wholewheat flour
1/2 pint milk
1 teaspoon mustard, if liked
1 egg (or prepared dried egg)
Raw cooking apple juice or raw gooseberry juice or about 1/4 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.