Chicken Salad
Measure twice as much of chicken as of celery, after both ingredients have been cut into small cubes. Marinate with French dressing. When ready to serve, add the mayonnaise and serve on lettuce leaves.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
Measure twice as much of chicken as of celery, after both ingredients have been cut into small cubes. Marinate with French dressing. When ready to serve, add the mayonnaise and serve on lettuce leaves.