Chicken Salad Recipe

One chicken, smothered; when cold, cut in small pieces; do not use a

chopping knife. Prepare as much celery as chicken, two medium-sized

cucumber pickles cut up; also, the whites of the eggs left from the

dressing. This part of salad may be mixed at once, as it does not

hurt to stand, and the dressing poured over just before it is used.



DRESSING--Yolks of four hard-boiled eggs mashed to a smooth paste,

one-half teaspoon salt, one-half teaspoon pepper, two of mustard, two

of sugar, four of salad-oil, one small teacup of good vinegar. Pour

over chicken, and mix with a fork; do not stir it. This is enough for

eight persons.--Mrs. J. B. Henslee.



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