Vegetable Salad Recipe

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
As the Irishman would say, turkey makes the best chicken salad. Boil
till well done. Use only the white meat, which cut with sharp scissors
into pieces about one-half inch square; add an equal quantity of
celery cut in same manner, sprinkling over it salt and pepper. Put in
a cold place till two hours before serving, when add the following
dressing: For one chicken take three eggs, one cup of vinegar, one cup
of sweet milk, one-half cup butter, one tablespoon made mustard, salt,
black and red pepper, beat eggs, melt butter; stir all together over a
slow fire till it thickens; when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each
putting a small quantity of the following mayonnaise dressing: The
yolks of two uncooked eggs, one tablespoon salt, beat with an
eggbeater, adding gradually pure olive oil till one pint is used. When
the mixture becomes too thick add, as required, one teaspoon of
vinegar or lemon juice. If the oil is well incorporated by thorough
beating, this dressing will keep an indefinite time.

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