Question: I know the government has advised against using raw eggs due to salmonella danger. Because of this, I can no longer make blender mayonnaise. I'm wondering, however, whether the commercially prepared mayonnaise that I use is safe. Is the egg used in their formulation cooked?
Answer: Yes, the eggs in commercially prepared mayonnaise are cooked, eliminating the danger from yolks that may have been contaminated with Salmonella enteritidis.
In response to the Sept. 20 You Asked About . . . column, which did not recommend canning figs, several readers sent in recipes they claim do not result in a mushy end product. Here is a typical one from C. Carman of Altadena to tuck away until next season. Carman adds that the unusual "sweet-sour" taste makes the figs an excellent relish accompaniment to meats.
6 quarts figs
8 cups dark brown sugar, packed
1 quart cider vinegar
7 (3-inch) sticks cinnamon