This section of the book is from the "Household Companion: The Model CookBook" book
Mince the white meat of a cold boiled or roasted chicken, removing all fat, gristle, or skin. Cut celery into bits half an inch long, making three-fourths the bulk of the chicken. Mix and set aside, while preparing the dressing. For this rub to a fine powder the yolks of two hard-boiled eggs, add a teaspoonful each of salt and pepper, and two of white sugar, and then three teaspoonfuls salad oil, a few drops at a time, grinding hard while doing so. Add a teaspoonful of made mustard, and let stand while you whip an egg to a froth. Beat this into the dressing, add a half cup of vinegar, beating it in gradually. Sprinkle a little salt over the meat, toss it lightly with a fork; pour on the dressing, and mix till thoroughly combined. Place in salad bowl, and garnish with egg rings and bleached celery tops. Turkey may be used instead of chicken. Many prefer it.