A Variety of Old Fashion Recipes – Fish Batter, Vintage White Sauce, Mayonnaise, and Shake Coating

Today I am writing an article that contains old fashion recipes for odds and ends. They don’t really fit into a specific category, but they are good recipes that most cooks need to have. They include a Batter for Frying Fish and Vegetables, a Vintage White Sauce, Homemade Shake and Bake type coating, and Homemade Cooked Mayonnaise. All are old stand-bys from my Southern Indiana childhood.

Ilene’s Batter for Frying Fish and Vegetables

This recipe is one I found in an old volunteer fire department cookbook from Southern Indiana.

  • 2 eggs, beaten
  • 1 cup milk
  • 1 1/2 cups all-purpose flour
  • 2 tsps baking powder
  • 1 tsp salt

In a small mixing bowl, place the beaten eggs. Add the milk to the eggs and blend well. Mix together the flour, baking powder and salt. Add to the milk and egg mixture. Heat oil to approximately 350-360 degrees. Dip fresh fish fillets into the batter, then gently drop into the hot oil. Fry until golden brown and fillets rise to the top of the oil. To keep your oil from cooling down too much, only add a couple of pieces of fish at a time. After removing fish from the oil, drain on paper toweling for a couple of minutes.

This batter is also great for making fried onion rings, fried zucchini, etc,


1. Mix 1 tablespoon ARGO cornstarch and 1 cup milk until smooth.
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to boil over medium heat and boil 1 minute. Makes 1 cup. (Use for creamed vegetables, meat, poultry, fish or casseroles.)


  • 2 cups fine bread crumbs
  • 1/4 cup flour
  • 2 tsp paprika
  • 4 tsp salt
  • 2 tsp sugar
  • 2 tsp oregano
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp Accent, optional
  • 2 tsp poultry seasoning
  • 1 tsp black pepper

Combine all ingredients together well and put in a covered container. Keep in the refrigerator. Works well for pork chops and chicken.


  • 2 cups sugar (NOTE: Diabetics can use Splenda in these modern days!)
  • 1 tsp prepared mustard
  • 2 tbsp flour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 eggs, lightly beaten
  • 2 tbsp butter
  • 1 cup vinegar
  • 1 cup boiling water

In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely.


The Author:

Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com She also shares diabetic recipes and information on her diabetic blog at http://diabeticenjoyingfood.blogspot.com

Photo. Savit Keawtavee

Source: Articlesbase.com

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