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Old-Fashioned Chicken Salad and Dress

ING.

For one chicken or the white meat of three chickens, five eggs, three cooked and two raw, seven tablespoonfuls of olive oil, one teaspoonful of mustard, salt and pepper to taste; boil eggs twenty-one minutes; rub eggs to a smooth paste, add yolks of uncooked eggs well beaten, seven tablespoonfuls of olive oil, a little at a time, add mustard, pepper and salt, very little vinegar or lemon juice, more oil if needed; add seven olives and a teaspoonful of capers to the chicken and celery (of which use one-third as much celery as chicken); also, just before serving a half cupful of whipped cream may be added. The cream is a great improvement.