PEACH SALAD
6 peaches
Lemon juice
2 tbsp. Carnation Milk
½ cup cream cheese
Lettuce leaves
½ cup mayonnaise
Peel and cut peaches in half (or use halves of canned peaches). Sprinkle with lemon juice to prevent discoloring. Place 2 halves on lettuce leaf on each salad plate. Soften cheese with the Carnation Milk and combine with the mayonnaise. Put mixture into a pastry bag and fill the hollows of peaches leaving a rose on top, or simply fill carefully with a spoon. Serves 6.
CARNATIONNAISE
(Mayonnaise)
4 tbsp. flour
1 tbsp. sugar
1 tbsp. mustard
1 tsp. salt
Paprika
1 cup salad oil
⅔ cup Carnation Milk
¼ cup cider vinegar
¾ cup water
1 egg
Mix dry ingredients and to this add gradually ¼ cup of salad oil, ¼ cup of cider vinegar, and ¾ cup of water. Stir until smooth. Cook over a slow fire until thick and the flour is well cooked, stirring constantly. Remove from fire and beat into the mixture 1 egg (which has been slightly beaten), ⅔ cup of Carnation Milk, and ¾ cup of salad oil. Add the milk and oil slowly and beat very smooth. This makes 3 cups of mayonnaise. It will keep indefinitely.