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Chicken Salad

Fat fowls make the best salad. Rub the chicken with salt and pepper, place one small onion and one bay leaf inside, wrap with napkin, tie securely, and steam for three hours, or until a fork can be easily turned round in the meat. When the chicken is cold, cut the breast into not too small pieces with a knife, and sprinkle with French dressing. The dark meat should not be used if a pretty salad is desired. To two cups of chicken, allow one of coarsely chopped celery, or more if liked, and keep the celery crisp until wanted. Make a mayonnaise dressing, stir part of it into the celery, and 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 ornament that pleases the fancy.