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PEACH SOUFFLE SALAD

1 (1 lb. 14 oz.) can sliced
peaches
1 c. peach syrup
1 pkg. orange jello
1 c. Pet evaporated milk
1/2 c. celery (optional)
1/2 c. pecans (optional)
1/4 c. mayonnaise
2 Tbsp. lemon juice

Drain peaches; save 1 cup syrup. Chop peaches and put
in small cooled bowl and chill in refrigerator. Heat syrup to
boiling; put in medium bowl and add jello. Chill to consis-
tency of egg white. Meantime, chill milk in ice tray in
freezer until partially frozen. In a small bowl, whip milk
until stiff. Add lemon juice and beat to blend. Fold into
gelatin mixture light but thorough. Add mayonnaise to chopped
peaches. Add to gelatin and milk mixture. Fold in celery and
nuts (optional). Chill.
Note: Be sure to have bowls chilled and do not let
jello thicken.

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