Chicken Salad for Thirty Guests

Ingredients

• three large chickens
• two bunches of celery
• two eggs
• one teaspoon sugar
• one-fourth teaspoon salt
• one-fourth teaspoon prepared mustard
• one-third small teacup sweet cream
• one teacup vinegar

Method

1. 1

   Boil chickens, remove bones, chop meat fine, season, and mix with blanched celery.

2. 2

   For dressing, beat eggs, add sugar, salt, mustard, cream, and vinegar, heat until thick, then pour over salad.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 7. The excerpt below is the record exactly as published.

two eggs well, pour into a cup, and fill the cup with thick sweet cream. Beat well together and stir in hot vinegar. Stir constantly till it reaches the boiling point, then pour it immediately over the potatoes and mix thoroughly. CHICKEN SALAD-Mrs. J. H. Faught Boil two young chickens until very tender, cut into shreds (do not chop). As much celery and white tender part of cabbage as will measure as much as the meat, chopped fine. DRESSING. Boil six eggs, chop the whites, mash yokes with t.wo table.spoons mustard, one teaspoon black pepper, one-half teaspoon cayenne. Scald one cup vinegar, into this stir one cup butter and yolks of eggs. When thick, take from fire and cool. Then stir into other ingredients with four tablespoons olive oil, several hours before serving. FRESH FRUIT SALAD— Miss Laughlin One-third box Cox's gelatine and one pint of hot water soaked for an hour. When ready, pour over either prepared peaches, sliced bananas, strawberries, blackberries, grapes, plums, oranges or a combination of any two of the fruits; sugar to taste and flavor to judgment. Set aside in cool place. 20 SALADS CREAM SALAD DRESSING-Mrs. Dwinelle Yolks of two hard-boiled eggs, one teaspoon of salt, small one-half teaspoon mustard, one tablespoon sugar, two tablespoons vinegar, two tablespoons thick sweet cream to each egg. Beat all thoroughly. SALAD DRESSING-Mrs. Bryant One teaspoon mustard, yolk of one egg. Mix well and add, drop by drop, olive oil and lemon juice, alternately. Season with cayenne pepper and salt. DRESSING FOR APPLE AND NUT SALAD-Mrs. Eastwood Four tablespoons vinegar, two well-beaten eggs, butter size of an egg, one teaspoon made mustard, two and one-half scant salt- spoons salt, one-quarter teaspoon red and white pepper, one teaspoon sugar, equal amount whipped cream. Let vinegar come to a boil; stir in egg until it thickens; cool; stir in seasoning and add cream just before serving. Use equal amounts chopped apples and walnuts. SALAD DRESSING— Miss Annie Laughlin Place on stove one-half pint vinegar, one tablespoon butter; heat slowly but not boil. When hot, stir into it this mixture: two thoroughly beaten eggs, one teaspoon salt, one-half teaspoon mustard, one-half teaspoon pepper, one tablespoon flour, one table- spoon sugar. Turn into hot vinegar and let thicken, stirring all the time. Set aside to cool. , Thin with sweet cream. Keeps well if kept in cool place. SALAD DRESSING-Mrs. Dwindle Mix a tablespoon of dry mustard and a heaping teaspoon of salt to a stiff paste with a little vinegar. Into this beat thoroughly one egg. Then pour in best olive oil, about a wineglassful at a time, stirring it in well each time till quite smooth before adding more ; continue until a generous one-half pint has been used, when the mixture ought to be thick like cake batter. Add Cayenne pepper to taste and one wineglassful of vinegar, stirring until smooth. This will keep in a tightly covered jar in a cool place for some time. , SAT. ADS 2 I SWEETBREADS SALAD— Miss Laughlin Soak sweetbreads one hour in cold water and parboil twenty minutes. When cool, slice thin, rub the bottom of dish with sliced onions. Arrange leaves of lettuce on it, put on sweetbreads and more lettuce and pour mayonnaise over all. CABBAGE SALAD— Mrs. R. H. Thomson One cup vinegar, one cup water, one heaping tablespoon butter, one tablespoon sugar, one tablespoon corn starch, one-half teaspoon mustai^d, yolks of two eggs. Place water, vinegar, salt and butter in an enameled saucepan. When it boils, add mustard and corn- starch, which has been moistened and rubbed smooth in one-half cup cream. When this has boiled two or three minutes add the well beaten yolks of the eggs. Let remain over fire a moment longer and put aside to cool. Thin part of this with cream and a teaspoon sharp vinegar and mix with cabbage which has been shaved, not chopped. MOCK CHICKEN SALAD— Miss S. E. Polhemus Take three pounds of veal and boil till well done; when cold chop fine; chop one head of celery, mix veal and celery well together, season well with salt and pepper, toss up lightly with silver fork; pour any good salad dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into salad bowl and garnish with the white of egg (boiled), cut into rings and sprigs of bleached celery tops. DUCK SALAD— Miss Annie Laughlin Cut cold roast duck into dices. To six pints allow four pints of diced celery and two pints mayonnaise, season duck with salt and cayenne. Heap in dome. Mask with thick mayonnaise and put stoned olives on and over it. CHICKEN SALAD— Mrs. Sutherland To furnish salad for thirty guests requires three large chickens. Boil thoroughly, then remove the bones and chop the meat fine, season to taste, mix w4th this the thoroughly blanched part of two bunches of celery cut fine. When ready to serve pour over all the following dressing, toss and mix well. 22 SALADS DRESSING Beat two eggs well, then add one teaspoon sugar, one-fourth teaspoon salt, one-fourth teaspoon prepared mustard, one-third small teacup sweet cream, one teacup vinegar

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