How To Make Chicken Salad, No. 1

Chickens, .......................................................2

Eggs (hard boiled), ........................................6

Butter (not melted) - Tablespoonfuls,.............2

Mustard - Tablespoonfuls, ..............................1

Sugar - Teaspoonfuls ......................................1

Salt - Teaspoonfuls, ........................................1

Black Pepper - Teaspoonful, ..........................1/2

Worcestershire Sauce - Tablespoonfuls, ....... 1

Vinegar - Cupful, ............................................1/2

Celery (cut up) - Quarts...................................1

A pinch of Cayenne.

Cut the boiled chickens into small pieces; chop the hard-boiled eggs fine and mix with chicken; stir the other ingredients into the melted butter and mix well with salad. If not moist enough add 1 tablespoonful more of melted butter, and vinegar to taste.

Mrs. R. T. Gray

How To Make Chicken Salad, No. 2

Eggs ...........................................................12

Olive Oil - Tumblerfuls, ..............................1

Mustard - Even tablespoonfuls ....................2

Salt - Even tablespoonfuls, ..........................2

Sugar - Even Tablespoonfuls, ......................1

Red Pepper - Saltspoonfuls, ........................1

Vinegar - Large coffee cupfuls ....................1

Butter, size of a walnut.

Chickens (large), ........................................4

Celery.

Beat the oil, drop by drop, into the yolks of 6 raw eggs; have ready six eggs that have been boiled four hours; mash the yolks of these, and rub into them the mustard, sugar, salt and pepper, finally adding the vinegar, and when well mixed add to the combined oil and egg; melt the butter in a sauce-pan, pour in the dressing and cook slowly, stirring constantly until of the consistency of thin mush, which will be in a few moments. Pour in a screw-top jar and keep in a cool place. It will keep six weeks in winter. When ready to make the salad cut the chickens into large dice and moisten with 1/2 cupful of the essence in which the chicken was boiled, add to it the celery, pour over it the dressing, and let stand in a very cold place at least 2 hours before serving. There should be one-third as much celery as chicken. MRS. JAMES McKIMMON.