Boil the chickens, let them cool, take all the meat from the bones, excepting the lower joint of the leg, which is almost all gristle; leave out all the skin, cut the meat into pieces half the size of a nutmeg, but do not chop it; cover closely and set away until you are ready to use it; cut in half-inch lengths the inside white part only of celery until you have as much in bulk as you have of the chicken; lay it in a pan of cold water until a few minutes before you are ready to mix all together; then take it out and drain it, and dry it by spreading it on thick towels; when perfectly dry, mix it through the chicken in a pan large enough to hold all; put the dressing on the top, and mix thoroughly with a long-handled wooden spoon; for the dressing allow five hard-boiled and two raw eggs to every chicken, and use the yolks only; put the yolks of the hard-boiled eggs into a large basin, mash them fine with a potato-masher, if you are going to make a large quantity of dressing; if only for one chicken, you may mash them on a plate with a broad-bladed knife; stir in them as much sweet oil as will make a smooth paste; in another basin stir the raw yolks with a spoon, dropping in sweet oil very slowly and stirring all the time until you have used, together with what you stirred in the hard-boiled eggs, a small flask to every chicken; when you have all the oil in, the mixture will be stiff enough for the spoon to stand upright in it, if you have gone by the directions; now mix the cooked egg into this, stir it well together, add mixed mustard to your taste, a little cayenne and black pepper, and a few tablespoons of sharp vinegar, but not enough to make a decidedly sour taste; last add salt to your taste; set it away in a cool, dry place, until you are ready to mix together for the table.

This dressing cannot be made with anything but the best sweet oil, and unless you have such, never attempt it

The bones and skin of the chickens may be put back in the broth they were boiled in, and by simmering a couple of hours, you have a good stock for soup. The above dressing is propoi • tioned to chickens weighing about five pounds each; to this weight allow one heaping tablespoonful of dry mustard, mixed to a smooth paste with sharp vinegar for two chickens.