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Chicken Salad (Choose a medium-sized fowl)

Choose a medium-sized fowl, boil it until tender and let it remain until cold. Then remove all skin, bones and gristle; cut up the meat, do not chop it. To the cut meat add a little salt and the white part of a bunch of celery. Toss up the ingredients with a fork until light, then set away on ice or in a cool place until the dressing is made. For the dressing use an ordinary egg beater. Ingredients for dressing are: yolks of three eggs, one-half teaspoonful of dry mustard, one-half spoonful of sugar, a pinch of cayenne pepper, one-half spoonful of salt, one teacup best olive oil, juice of one large lemon. Mix mustard, sugar, pepper, and salt with the yolks of the eggs, then add oil, one tablespoonful at a time; just before the last tablespoonful of oil, beat in the lemon juice; it will then turn white and creamy. Beat it thoroughly and add the remaining oil, beating well again. Spread dressing over the chicken and celery. If wished, chopped capers and olives can be added to the salad. If put on ice this dressing can be made some hours before using. -Mrs. E. A. Boice.