Celery Salad
2 boiled eggs. 1 raw egg. 2 tablespoonfuls melted butter, or 1 of oil. 1 tablespoonful sugar. 1 teaspoonful mustard. 1/2 teaspoonful salt. 1/2 teaspoonful pepper. 1/2 teacup vinegar.
Rub the yolks of eggs smooth, then add the oil, mustard, etc., the vinegar last. Cut the celery into pieces half an inch long. Set all in a cool place. Just before serving sprinkle over a little salt and black pepper, then pour over the dressing.
If you have any cold fowl, chicken, or turkey left from dinner, chop it up and mix it with some of the above-equal proportions of both-and it will make a delicious salad; or a few oysters left in the tureen will be a great addition to the celery salad.--Mrs. S. T.