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Chicken Salad

One roast chicken minced very fine, saucerful of chopped celery, three hard boiled eggs, a cup of chopped ham or tongue, a small piece of grated cheese, one small red beet chopped (not too fine), mustard, salt, pepper to taste; vinegar and cream sufficient to moisten it. Sprigs of parsley to garnish the dish.

— Mrs. Charles A. Chapman