130. Chicken Salad, No. 1

A pair of large fowls,

Four table spoonsful of mixed mustard, or eight of French mustard - the French is preferable

Half a pint of vinegar,

Half a pint of sweet oil,

The yelks of ten hard boiled eggs,

One tea spoonful of cayenne pepper,

One tea spoonful of salt, Six large heads of celery.

Boil the fowls in water which has been salted, and stand them away to cool. Take off the skin, cut the meat in small pieces about a quarter of an inch square, then cut the white part of the celery in very small pieces, put it in a colander, place the colander in a pan of cold water in order to keep the celery crisp.

Boil the eggs till the yelks are hard, which will take twenty minutes; mash the yelks with the oil until they are smooth, then add the vinegar, mustard, pepper and salt.

About fifteen minutes before the chicken salad is to be sent to the table, drain the celery, mix it thoroughly with the chicken, and then pour the dressing over it. Stir it well.

Cold veal or turkey is very good dressed in this way.

This receipt may be relied on as being particularly nice. No. 2 is not quite so rich.

131. Chicken Salad, No. 2

One pair of chickens,

Eight eggs,

Half a pint of oil,

One gill of vinegar,

Mustard, pepper, and salt to the taste,

Six heads of celery.

Boil the chickens in water with a little salt When cold cut the meat in small pieces about a quarter of an inch square; cut the celery in small pieces and lay it in water; boil the eggs twenty minutes, take out the yelks, mash them fine with the oil, add the vinegar, mustard, salt and pepper. Drain the celery, mix it with the chicken, and stir the mixture of egg, vinegar, oil, etc, well through the chicken and celery.