Celery Salad Recipe

Take the inner and tenderest heads of three stalks of celery, cut them

into strips an inch long and about the thickness of young French beans.

Rub the salad bowl lightly with shallot. Mix the yolks of two hard

boiled eggs with three tablespoonfuls of salad oil, one of tarragon

vinegar, a little mustard and pepper and salt to taste. Add the celery

to this sauce, toss well with two silver forks, garnish with slices of

hard boiled eggs. If you have any cold chicken or turkey, chop it up,

and mix with some of above in equal proportions; or a few oysters will

be a great addition.

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