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Winter Salad

Neufchâtel or cream cheese Mayonnaise dressing I2I Chop carrots fine, season and sprinkle over lettuce; make cheese into balls, and add to salad.

Serve with mayonnaise (see page 74).

Tomatoes Sautéd, with Sauce 6 large slices tomato cup milk 1/4 cup flour I tablespoonful butter Salt and pepper (Any left-over sliced raw tomatoes, if firm and solid, may be kept covered with cold water for use next day.) Dry the slices of tomato if they have been in water, season with salt and pepper, and dredge both sides well with flour. Melt butter in pan; when hot put in tomato, browning well on one side before turning. When both sides are brown remove to a hot platter. Gradually add milk to flour and butter in the pan, stirring well. Pour this sauce around the tomatoes and serve.