Chicken Salad

Ingredients

• 1 quart cold boiled chicken
• 1 pint finely cut celery
• 1 teaspoon salt
• 14 teaspoon pepper
• 2 hard boiled eggs
• 2 cups mayonnaise dressing

Method

1. 1

   Dice boiled chicken and mix with celery, salt, pepper, vinegar, and mayonnaise dressing.

2. 2

   Serve on a leaf of lettuce with mayonnaise dressing and a quarter of a boiled egg, with a pickle on the side.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 46. The excerpt below is the record exactly as published.

Chicken Salad. Dice boiled chicken (white meat only) with celery and a little lettuce and then mix with salt and pepper to taste, vinegar and mayonnaise dressing, mix well, then serve on a leaf of lettuce with mayonnaise dressing and 14 of a boiled egg, with pickle on the side. Shrimp, lobster and crab meat mixed the same as the chicken salad makes a delightful salad. | RINETTI & CAPITOLA. Water Lily Salad. 6 eggs boiled hard, remove yolks, cut the whites into pieces lengthwise. Select large nasturtium leaves and arrange the strips of whites on the leaves to represent petals. Mash yolks thoroughly adding 4 tablespoons mustard, 14 teaspoon salt and 14 teaspoon paprika. Mould 6 round balls ‘and place in eenter of whites which represent petals. Put a little cracked ice around the edge of the nasturtium leaves. wg MRS. DRUCILLA J. POW HEB. yt MRS. C. H. ARCHER . CARBON COUNTY COOK BOOK 15 Asparagus Salad. Lettuce, cooked asparagus, hard boiled egg whites, salad dressing, pimentos, ripe olives, pickles, finely chop- ped parsley. In individual nests of lettuce leaves arrange aspara- gus in inch pieces, cover with salad dressing and sprinkle with hard cooked egg yolks chopped fine, mixed with 14 as much each of pickle and pimento finely chopped and 1% as much parsley fine- ly chopped, sprinkle grated ezg whites on top. MRS. EMILY JUDD, Kenilworth. Salad Dressing. 1% cup sugar, 14 cup vinegar, pinch of salt and mustard, stir well together and put on stove to boil. Add 1 egg well beaten. Add cream to make as thin as desired. MRS. JULIA WENDEL. Fruit Salad Dressing. To 1 cup pineapple juice add 2 table- spoons flour, 4 tablespoons sugar and 1 teaspoon butter. Dilute pineapple juice 14 with water. Heat juice and water together. Add other ingredients, cool and serve in fruit mixture. Whipped cream may be added. LEONA BRYNER. : Salad Dressing. 14 cup sugar, 2 tablespoons flour, 1 table- spoon mustard, 14 teaspoon salt, 1 cup vinegar, 2 eggs. Mix dry ingredients, add eggs and vinegar and beat with Dover egg beater. Cook in a double boiler to consistency of custard. Let cool. When ready to serve add 1 cup whipped cream. | MRS. ELIZA FOWLER. Take above recipe, double the ingredients omitting the cream. When cool add 1 tall can of milk. Whip all together with Dover egg beater. If kept in a cool place it will keep indefinitely. MRS. MARY PB. BEAN. Cheese Relish. 1 cup grated cream cheese, 14 cup cream or rich milk, 1 level teaspoon dry mustard, 1 level teaspoon salt, 2 eggs well beaten together, 14 small can pimentoes cut in pieces, butter the size of an egg. Put butter in double boiler and when melted add milk, then salt and mustard, well blended. When milk is warm add cheese, stirring constantly until it melts. Now add eggs and stir constantly until a thick custard. Take from fire and add pimentoes. Set away unit cold and serve with crackers and hot coffee. Do not make into sandwiches, but serve from the bow] into bread and butter plates. MRS. F. M. SANFORD. Shrimp Salad. 1 can shrimp, 1 small onion, 2 eggs hardboiled. Method: Rinse shrimps in cold water, chop onion and eggs and mix together with mayonnaise. Serve on lettuce leaves with I French dressing. MRS. CARRIE BHAN. _ Chicken Salad. 1 quart cold boiled chicken cut into small ‘cubes, 1 pint finely cut celery, 1 teaspoon salt, 14 teaspoon pepper, 2 hard boiled eggs, 2 cups mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.