Chicken Salad. (No. 1.)

The yolks of six eggs well beaten, one-half pint of melted butter, or same of olive oil, three tablespoonfuls of mixed mustard, salt to taste, two teaspoonfuls of celery seed; mix thoroughly, then add three-fourths of a pint of strong vinegar. Place over fire, stir constantly until it becomes thick like boiled custard. Turn the mixture over the chickens which have been chopped (not very fine). Just before serving, add four heads of chopped celery. If not very strong with spice, add more mustard and cayenne pepper. This is enough for one turkey or three small chickens. This same dressing makes an excellent mixture for sandwiches, if used with finely chopped boiled ham or tongue.

Chicken Salad. (No. 2.)

One chicken (for ten persons), yolk of one egg, one tablespoonful of mustard, one large tablespoonful of sugar, one teaspoonful of salt, a pinch of cayenne pepper. Beat all together and add salad oil, a few drops at a time, until so stiff as to resist the beater. Add a little vinegar to thin it, then add more oil, and so proceed until you have sufficient quantity, and it must be very stiff. Now add the juice of one-half or one lemon, enough to thin just a little. About an hour before needed, chop the chicken and mix with equal quantity of celery. Pour over a thin dressing of two tablespoonfuls vinegar, one tablespoonful oil, a little salt and black pepper. Drain off and mix with one-half of the mayonnaise dressing; then spread the rest over the top and garnish with hard boiled eggs sliced.

Chicken Salad. (No. 3.)

This is made with equal quantities of chicken and celery. Turkey is equal to two chickens, and four bunches of celery makes an ordinary dish of salad. A pint of chicken and a pint of cut celery is a good rule. Steam or stew the chickens till tender and thoroughly done, so that the bones will pick out. Use only the meat of the breast and thighs, leaving out the neck and wings. Cut it up with scissors, do not on any account use the hash knife. Wash, and with a knife cut the celery in pieces the size of dice. Prepare the dressing thus: Put the uncooked yolks of two eggs into a clean cold soup plate, beat them with a wooden fork one minute; then add one-half teaspoonful of salt, a pinch of cayenne pepper, one-half teaspoonful of mustard. Work these well together and then add, drop by drop, a half pint of olive oil. Yon must stir rapidly and steadily in one direction while adding the oil; a reverse motion may curdle it. Add two tablespoonfuls of vinegar, and put in a cool place until serving time. When ready to serve, mix celery and chicken, dust lightly with salt and pepper, add a cup of whipped cream to the dressing, pour it over the chicken and celery, mix carefully, dish, and garnish with the white celery tops.

Chicken Salad. (No. 4.)

The white meat of a boiled or roasted chicken, or turkey, three-fourths the same bulk of cut celery. Two hard boiled eggs, one raw egg, well beaten, one teaspoonful each of salt, pepper, and made mustard, three tablespoonfuls of salad oil, two of white sugar, one-half teacup of vinegar. Mince the meat well, removing every scrap of fat, gristle, and skin; cut the celery into bits, mix them, and set aside in a cool place while you prepare the dressing. Rub the yolks of eggs to a fine powder, add the salt, pepper, and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mustard comes next; and let all stand together while you whip the raw egg to a froth. Beat this into the dressing, and pour in the vinegar spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little salt over the meat and celery; toss it up lightly with a silver fork; pour the dressing over it, tossing and mixing until the bottom of the mess is as well saturated as the top; turn into the salad bowl, and garnish with whites of eggs (boiled) cut into rings, and sprays of bleached celery tops.