Boil down the liquid in which the
chickens were cooked until it forms a jelly. Let all cool. Two or
three hours before using, mix meat, celery, liquid, and dressing.
CHICKEN SALAD. MRS. G. H. WRIGHT.
Two chickens, boiled tender and minced fine, five hard boiled eggs,
and one raw egg. Take as much chopped cabbage as you have minced
chicken; chop the whites of the boiled eggs, and put with the chicken.
Mix the cooked yolks with the raw egg; add one teacup of the broth and
oil from the chicken; one pint of good vinegar, salt, pepper, mustard,
and season to taste. Part celery and part cabbage can be used, if
desired. Mix all together.
CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.
Thirty chickens, cooked and cut medium fine, fifty heads of celery,
two gallons of good strong vinegar, three pounds of light brown sugar,
ten cents worth of yellow mustard, three pounds of butter, four dozen
eggs, boiled hard. Chop whites, and cream yolks with butter. Boil
vinegar and sugar together, and skim; add the creamed butter and
yolks; also, mustard, salt and pepper to taste; let stand until cold;
then pour over the celery and chicken; mix thoroughly, and add the
whites of eggs. If unable to get celery, use crisp cabbage, with ten
cents worth of celery seed. If you use celery seed, boil it in the
vinegar.
CHICKEN SALAD. MRS. T. H. B. BEALE.
Shred cold boiled chicken, and measure one pint chicken and one pint
celery; season with French dressing as below, and keep on ice until
ready to serve.
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