Boil the chickens and let them get cold. They need not be young ones. Remove skin, bones, gristle, and fat, and cut the meat into small pieces (chopping makes it too fine). Cut celery stalks into very short pieces, and mix with the chicken shortly before serving. Have ready a "Salad Dressing," and mix it in thoroughly. Serve before the celery wilts, garnishing the dish with the pretty tops of the celery stalks.

Allow one large bunch of celery to each chicken, and four chickens to twenty-five people.

If celery is out of season substitute lettuce. If you cannot procure either, use chopped cabbage, and season the dressing with celery salt.

The white meat of roast chicken or turkey may be used.

Veal Salad Or Mock Chicken Salad

This is a good substitute for chicken when that is out of season, and is much cheaper. Chop cold cooked veal, and mix with it nearly an equal quantity of chopped cabbage. Stir into it a good "Salad Dressing," made with celery salt.

Lettuce may be used instead of cabbage.