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Chicken Salad

Chicken salad properly prepared is of the white meat only of a fullgrown fowl roasted or boiled until perfectly tender. The use of the white meat only, however, is a concession to the appearance of the salad, as the dark meat has as much if not more value in flavor and richness. Veal is sometimes substituted for the chicken meat and frequently used as a filler where sufficient chicken is not available.

Cut cold cooked chicken into dice.

Wash and scrape the tender stalks of celery; cut them into small pieces and dry them well. Use two parts of chicken to one part of cut celery.

Prepare a mixture of one part of vinegar and three parts of Pompeian Olive Oil and pour over the chicken one hour before the salad is to be served. Keep the chicken in a cool place until just before serving, when thoroughly mix with the cut celery. Pour off any of the oil and vinegar that remains unabsorbed after the celery and chicken have been thoroughly mixed. Then add a little mayonnaise and mix again. Serve into individual por- Your doctor will tell you that no other salad oil is as healthful as good olive oil. tions on lettuce leaves or on a bed of shredded leaves and cover with mayonnaise.

A wide field is open to individual taste in the matter of garnishment.

Hard-boiled eggs either chopped separately or sliced, sliced pickle, stoned olives, capers, celery tops; arrange any or all of these in as fanciful a design as desired. For a little touch of color, tomato, pimento or strips of beet may be used. If celery is unavailable, shredded lettuce may be used in its place and the flavor secured by the use of a little celery seed.