Chicken Salad

1 large boiled chicken, cold.

8 heads of celery, white part.

Equal amount of white cabbage, chopped.

1 or 2 heads of young lettuce if convenient.

10 hard-boiled eggs.

2 tablespoonfuls of ground mustard.

1 teaspoonful of black pepper.

2/3 cupful salad oil or melted butter.

½ teaspoonful salt.

1 cupful of vinegar. Cut the dark and light meat of the fowl in small dice, remov-ing skin and fat. Chop the cabbage and lettuce. Mix all together well. For the dressing - rub the yolks of the eggs with the oil or butter (the oil taken from the liquor is better in this case than either). Stir in the mustard, salt, pepper and vinegar; pour this over the chicken and celery and mix thoroughly; shape in as compact form as possible and garnish with the whites of the eggs cut in rings, laying each one on a small leaf of lettuce, or garnish with a double row of olives. In this case, chop the whites of the eggs with the salad.

Cabbage can be used in place of celery, and the flavor improved by soaking an ounce of celery seed over night in the vinegar to be used.

Cream Chicken Salad

Cream Chicken Salad may be made by following the above rule, except that the white meat alone must be used, and substitute for the above dressing the Cream Salad dressing. Do not mix this dressing with the meat, but pour it over the top.

Chicken Salad (II)

1 full-grown chicken boiled tender; when cold cut in bits.

2 heads of lettuce, or an equal amount of white cabbage.

Dressing

1 cup boiling water.

1 spoonful corn starch, wet with cold water. 1 tablespoonful fat, skimmed from the liquor. ½ cupful of vinegar.

1 teaspoonful made mustard.

1 raw egg, well beaten.

2 hard-boiled eggs.

1 spoonful powdered sugar.

1 teaspoonful black pepper. ½ teaspoonful of salt.

Omit fat and skin of fowl. To the boiling water add the orn starch; rub the yolks of hard-boiled eggs smooth in the fat and stir together with the other ingredients. Chop up the whites with the salad or reserve for garnishing. Remove from the fire and whip in the beaten egg. Pour over the salad; Garnish as above.

Mayonnaise Chicken Salad

Mix chopped chicken and celery, 2 heads of celery to 1 fowl; arrange in a salad bowl and pour over it a Mayonnaise sauce.