Chicken Salad
Boil two chickens, remove the skin and bones; when cold chop quite fine, add the white part of three bunches of celery; pour over the above a short time before serving; yolks of seven hard boiled eggs mashed fine and smooth, into which rub a gill of mixed mustard, add a small tea-cup sweet oil or a cup melted butter, one-half pint vinegar, one tablespoon salt, one-fourth teaspoon cayenne pepper. In summer, lettuce can be used or catbage instead of celery.