How we cook in Tennessee ..

Chicken Salad for 150. — A fowl weighing three and one-half pounds yields one pint of meat. Rather less than the same measure of celery is called for. A bunch would give this quantity, and sometimes more. About half the measure, more rather than less, of the combined chicken and celery, of mayonnaise is needed, say a cup and a half. This quantity will serve from 8 to 10 people. To serve 150, multiply by 15 and the quantity will not be far out of the way — that is, 52½ pounds chicken, 12 or 15 bunches of celery and 6 quarts mayonnaise. — Boston Cooking School. Chicken or Turkey Salad. — The white meat of a boiled chicken or turkey j cut fine three-quarters of the quantity of chopped celery. One teacup of pecan meats, four hard boiled eggs cut fine; take two raw eggs, beat well, add a teaspoon each of salt, pepper and made mustard, three teaspoons of melted butter, two teaspoons of white sugar and half teacup of vinegar. Cook in a double boiler, stirring constantly. When cool add teacup of whipped cream and mix this with cut chicken, celery and pecan, meats. — Mary E. Timberlake. Canned Chicken Salad. — Open can of chicken and shred the meat with the fingers. Mix with half the quantity of finely cut celery, mix with mayonnaise dressing and serve on a bed of lettuce. Garnish with parsley and slices of hard boiled egg. Sweetbreads or mushrooms or both are sometimes added to chicken salad. A few capers may be used with pleasing effect. Chicken Pilaff. — Clean and cut up one can of chicken. Cover with boiling water, season with salt and pepper, and cook till nearly done. Add half a cup of well washed rice to the chicken and cook till the rice is done. Make a tomato sauce and pour over the rice and chicken when it is ready to serve. Knoxall Salad — Chicken Cream. — The author of this recipe won second prize — $200 — in the prize recipe contest of 1904. — One tablespoon Knox's gelatine, quarter cup cold chicken stock, three-quarters cup hot chicken stock, highly seasoned, one cup heavy cream, one cup cold cooked chicken cut in dice, salt and pepper. Soak the gelatine in cold stock, dissolve in hot stock and strain. When mixture begins to thicken, beat, using an egg beater, until frothy; then add cream beaten until stiff, and chicken dice. Season with salt and pepper. Turn into quarter pound baking powder tins, first dipped in cold water, and chill. Salad Dressing. — One and one-half teaspoons Knox's gelatine, two tablespoons cold water, yolks of two eggs, one teaspoon salt, one and one-half teaspoons sugar, quarter teaspoon pepper, few grains cayenne, one teaspoon mustard, quarter cup lemon juice, half cup hot cream, one and one-half tablespoons