Chicken Salad Recipe

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Cut one chicken into small pieces (not too small); boil _one_ egg
hard and pulverize the yolk (cut the white into the chicken); add the
beaten yolks of _three_ raw eggs; one-half teaspoonful each of
ground mustard, white pepper, salt, sugar and celery salt or seed,
the juice of one lemon, one tablespoonful melted butter, one
tablespoonful salad oil (some prefer all butter); beat all well
together until light and pour into one gill of boiling vinegar and let
all cook until thick as cream, stirring constantly to avoid curdling.
When _cold_ pour over your chicken, to which has been added as
much chopped celery, and salt and pepper to taste.

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