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Chicken Salad

2 cups diced chicken

Garnish of celery tops, beets

1 cup diced celery cut into dice, capers, egg- Mayonnaise yolks, etc.

Lettuce

Left-over chicken makes a very good salad. To prepare a chicken especially for salad, rub well with salt and pepper, place one small onion and one bay-leaf inside, wrap with a napkin, tie securely and steam for three hours, or until a fork can be easily turned around in the meat. When the chicken is cold, cut the breast with a knife into pieces not too small and sprinkle with French dressing. The dark meat should not be used if a pretty salad is desired. If dark meat is used, cut in smaller cubes than white meat and the white meat will predominate in appearance. Marinate the chicken mixture and let it stand. Make a mayonnaise dressing, stir part of it into the celery, place the latter on a thin layer of lettuce, or else arrange it directly upon the salad-dish and dispose the tips of the celery prettily about the edge. Heap the chicken mixture in the center, pour over it the remainder of the mayonnaise, and garnish with white celery tops, beets cut in dice, capers, cold hard-boiled yolks of eggs that have been pressed through a colander, or any other arrangement that pleases the fancy.