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Chicken Salad

Cut the cold chicken from the bones, using all the small bits. Have pieces uniform in size, and in shape of small cubes. Scrape celery and let stand several hours in ice-water, then dry in a clean napkin. Use half as much celery as chicken, and cut into pieces half the size. Make a French dressing of 1 tablespoonful lemon- 1 teaspoonful salt juice 3 tablespoonfuls oil teaspoonful white pepper Pour this over the chicken and celery, mix well, and put into ice-box to stand for fifteen minutes.

Drain the liquid from some canned sweet red peppers, and chop with stoned olives. Mix with the salad, and just before it is served pour mayonnaise dressing over it (see page 74), tossing it over and over with a silver fork until each piece is coated with the dressing. Put into a salad bowl, or on individual plates, and garnish with small tender ends and leaves of the celery, whole olives, and a few tiny cucumber pickles. Serve very cold.