Chicken Salad

Ingredients

• One chicken boiled tender
• the whites of twelve hard-boiled eggs
• add to it celery
• pepper to taste
• salt to taste
• two tablespoons butter
• two of sugar
• one teaspoon mustard
• one-half cup good cider vinegar

Method

1. 1

   Chop chicken and egg whites, mix with celery, seasonings, and vinegar.

2. 2

   Mix thoroughly and can be prepared in advance.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 8. The excerpt below is the record exactly as published.

salt to taste. Take the yolks of six boiled eggs, and with a wooden spoon rub into paste with six teaspoonfuls oil, six table- spoonfuls vinegar, one of mustard, six saltspoonfuls salt, one of cayenne pepper; mix all well together; cut your tomatoes, after peeling, in pieces size of chicken, and have thei thoroughly chilled before mixing with chicken, then pour over the dressing. Do not mix until just as you use it. Mrs. W. A. ERWIN. SPRING USE. A nice salad for Spring: Use almonds with chicken instead of celery, with mayonaise dressing or French dressing. Mrs. W. A. ERWIN. STUFFED EGGS. Take one dozen eggs, boil hard, cnt in halves and remove yolks. To the yolks add one teaspoonful vin- egar, two tablespoonfuls butter, one teaspoonful sugar, black and red pepper and salt to taste. Grate crackers over top and put in stove to brown. MES lly BAY, POTATO SALAD. Boil four large Irish potatoes, peel and mash; mince two onions and add to the potatoes. Make a dressing of 22 [eer the yolks of hard-boiled eggs, one-half teacup vinegar, one teaspoontul black pepper, ten dessertspoons celery seed and salt, one tablespoonful mustard and melted butter. Mix well with potato and garnish with slices of eggs. NERS CJ UN® COLBs CHICKENS Chop chicken fine, add to it celery, pepper, salt, but- ter, bread crumbs, two raw eggs; soften with milk; put on stove and simmer; put on pastry puffs and brown. MRSS ele PAN: CHICKEN SATA DSN ol: One chicken boiled tender; chop moderately fine the whites of twelve hard-boiled eggs, add equal quantities chopped celery and cabbage, mash the yolks fine, add two tablespoons butter, two of sugar, one teaspoon mus- tard, pepper and salt to taste, and lastly, one-half cup good cider vinegar, pour over the salad, and mix thor- oughly. If no celery is at hand, use chopped pickle cucumbers or lettuce and celery seed. This may be mixed two or three days before using. | Mrs. JAMES DAY. CHICKEN SALAD No. 2. One chicken cut fine, two large stalks celery, five hard-boiled eggs; cut all up very fine. For dressing use one cup vinegar, one tablespoonful salt, one of sugar, small piece of butter, three eggs well beaten. Cook until thick and pour over the chicken. Good. Mrs. JENS Cone [ 33 ] CHICKEN SALAD No. 3. One large chicken boiled, one pint of chopped celery, three-eighths of pint of olive oil, salt and pepper, one tablespoonful mustard, celery sauce, seven eggs, one-half cup of vinegar. Cut the chicken in small pieces and mix with celery and celery sauce, season with salt and pepper to taste

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