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Chicken for the Salad

If, when the chicken or fowl is cooked for salad, it is allowed to cool in the water in which it is boiled, it will be juicier and more tender than if taken from the water as soon as done. Place on a board and cut in long, thin strips, and cut these into dice; place in an earthen bowl three pints of chicken, and season with one tablespoonful of vinegar, two of oil, one teaspoonful of salt and a little pepper; set away in a cold place for two or three hours; scrape and wash enough of the tender white celery to make one quart, cut this with a sharp knife in pieces quite small. Put these in ice chest until serving time.

Use any of the salad dressings you may prefer.