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Salad Recipes

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.

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