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Chicken Salad (III)

Mrs. Hobbs.

Three chickens chopped fine, both light and dark meat; the juice of two lemons; eight or ten eggs boiled hard; the whites chopped fine and the yolks mashed fine, moisten with six teaspoons melted butter, two of sweet oil; to which add one tablespoon of mustard, one of pepper, one of salt, one of sugar, three of cream; and last, add six large bunches of celery chopped fine, with sufficient vinegar to moisten the whole.