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Chicken Salad

One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry.

Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar. When well mixed add three--eighths bottle of oil a drop at a time, always stirring the same way.

Rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible.

Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs and the oil taken from the water in which the chicken has boiled. Salt and pep per to taste.

Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle.--Mrs. E.

Chicken Salad.

The meat of 2 boiled fowls chopped very fine. 2 or 3 heads of cabbage cut fine. 1 cup olive oil. 1/2 pint vinegar. Yolks of 9 hard-boiled eggs. 1 gill made mustard. 1 small teaspoonful black pepper. 1 small teaspoonful salt. Mix smoothly with the oil and then add the vinegar.--Miss N. Chicken Salad for Thirty-five People.

Yolks of 4 eggs beaten lightly. 1/4 box of mixed mustard, and salt to the taste.

Add slowly, one large sized bottle of best salad oil. Lastly, add two-thirds teacup of vinegar.--Mrs. C. C. McP.

Chicken Salad. 1 head cabbage. 2 heads celery. 2 chickens finely minced. 10 eggs. 3 small cucumber pickles. 1 tablespoonful mustard. A little cayenne pepper. 1/2 cup butter; 1/2 cup cream. 1 onion. 1 teaspoonful sugar. Boil the eggs hard, mash the yolks, put in the seasoning with a little vinegar.

Chop up the whites of the eggs, the pickle, chicken, cabbage and celery-then mix. If liked, add a little olive oil.--Mrs. O. B.

Chicken Salad.

Boil a chicken; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful flour and yolk of one raw egg; all of which add to the chicken one half at a time, stirring all well together. Season with salt and pepper.

Let it simmer ten minutes; then add half a gill of Madeira wine, and send to the table while hot.--Mrs. P.