Boil chicken and cut into small pieces, cut celery into small sized pieces, using two parts chicken and two parts celery. Mix and sprinkle with salt, pepper and vinegar. Make the following dressing: Yolks of six eggs or three whole eggs, one tablespoon of butter, one-half large teacup good cider vinegar poured over and beaten into two tablespoons thick cream. Cook in double boiler till it thickens, stirring constantly. Just before removing from fire stir in one-half teaspoon cayenne pepper and mustard, each, one full teaspoon salt and sugar each. Cool, and pour over the meat mixture half hour before using. A cup of walnut kernels or any kind of nuts, add to the salad. - Mrs. K. W. Williams, Cynthiana, Kentucky.

Chicken Salad

After the chicken has been cooked very tender, for one chicken add one small head of cabbage chopped very fine, also one bunch of celery, and one small onion minced, one tea-spoonful of celery salt; celery seed may also be added. Salt and pepper to taste. Mix with any kind of salad dressing desired. - Mrs. R. S. Teeple, Holbrook, Ariz.

Chicken Salad

Two cups cut chicken, one and one-half cups cut celery, three-fourths cup English walnuts, one-half cup of jellied chicken broth, one-half cup heavy - before the whipped cream is added - mayonnaise dressing, one-fourth cup cooked fresh peas. Season with pepper and salt to taste, put on ice until needed. Serve individually on small plates, garnish with lettuce, radish, sliced hard boiled egg olive or anything appropriate or pretty. Over the salad put the light mayonnaise dressing, whipped cream, and little chopped parsley, or chopped water cress sprinkled over dressing. - Miss Charlotte Wickstrom, Hartford, Conn.

Chicken Salad

Take the meat of one cold boiled chicken, one bunch of celery, the whites of six hard boiled eggs. Chop all moderately fine, mash the yolks, add two tablespoonfuls of melted butter, two of sugar, one tablespoonful of mustard, a half cup of vinegar. Mix well together. - Mrs. E. J. Gibson (Santa Fe System), Winslow, Ariz.

Chicken Salad

Two chickens. Boil until well done. When cold cut flesh into small bits. Take one-third the amount of celery and cut fine. Dressing: Yolks of six eggs, four tablespoons sugar, two teaspoons mustard, one pinch red pepper, salt, four tablespoons melted butter, one cup vinegar. Cook in double boiler until it thickens. When cold add one pint whipped cream. Pour over chicken and celery and serve on lettuce leaves. - Mrs. A. F. Johnson, Williams, Ariz.

Chicken Salad

One chicken cut coarse, with scissors. Same quantity of celery or cabbage, as chicken, six hard boiled eggs; cream the yolks, chop the whites, one cup vinegar, one-half cup butter, one small cup sour cream, one dessertspoon celery seed, yolks of six eggs, one dessertspoon mustard, one tablespoon sugar, salt to taste. Boil vinegar, mustard, raw eggs, cream, butter and salt. When cold pour over chicken and mix. - Mrs. McDonald Robinson, Williams, Ariz.

Chicken Salad

To one chicken use the same quantity of celery, three or four eggs, one tablespoon of mixed mustard, one teaspoon of salt, one tablespoon butter, two-thirds teacup vinegar, four tablespoons table oil, two-third cup sweet cream. Process of making: Season your chicken in cooking, cut by hand both chicken and celery, then beat the yolks of eggs and whites separately; into that beat the oil slowly, then mix all ingredients in an earthen dish, except the cream. Set on the stove, cook until as thick as pound cake. When cold add cream, stirring well. Pour over chicken and celery an hour before serving. Do not be afraid of cooking too thick. - Mrs. George Barney, Williams, Ariz.