1. To two large boiled fowls (cold) take two large heads of celery or four small ones; having removed all the skin and the fat, cut the meat from the bones into very small pieces; it is best not to mix the dressing with the salad until just before it is to be eaten. Put into a porcelain kettle the gravy from the chicken, one-half pint of vinegar, one-half pint of sweet oil or melted butter, one large tablespoonful of Colman's mustard, one small teaspoonful of cayenne pepper, one tea-spoonful of salt, the yolks of eight eggs beaten and stirred in just before taken off, one teacup of cream stirred into the dressing when cold; mix together with a silver fork, and garnish with celery tops.

2. Three chickens boiled until tender; when cold chop, but not too fine, add twice the quantity of celery cut fine, and three hard-boiled eggs sliced; make a dressing with two cups of vinegar, half cup of butter (or two tablespoonfuls of oil) two eggs beaten with a large tablespoonful of mustard, saltspoonful of salt, two tablespoonfuls of sugar, and tablespoonful of pepper, or a little cayenne pepper, put the vinegar into a tin pail and set in a kettle of boiling water; beat the other ingredients together thoroughly, and stir slowly into the vinegar until it thickens. Pour over the salad just before serving.

Chicken Salad Dressing

Take two hard-boiled eggs, lay them into water till quite cold, put the yolks into a small bowl and mash them very fine, adding the yolks of two raw eggs, one teaspoonful of salt, one large tablespoonful of dry mustard, a very little cayenne pepper; stir this well, always one way; when well mixed, add a very little sweet oil, stirring all the time. After this is mixed, put in more, a very little at a time, until you have used a third of a bottle, then add a large spoonful of vinegar or lemon juice, then more oil as before, using in all two-thirds of a bottle, then another spoonful of vinegar; when well mixed it must be very light, and a nice color. Set on the ice for two or three hours; not more than twenty minutes before using the salad, mix it and prepare for the table by putting with the meat about half the dressing, stir it up well, and then pour on to the meat one wine glass of best vinegar; stir this up well, it will turn the chicken very white; if it requires a little more salt, add it now. Place the chicken in the centre of a flat dish, large enough to lay lettuce or celery around the meat, wipe the lettuce as dry as you can, and lay around the meat, then with a spoon put the rest of the dressing on the lettuce.