Mayonnaised Chicken

Ingredients

• 1 hen
• 2 cups stiff mayonnaise
• 1 cup celery
• 1 cup skimmed stock
• 1 cup almonds
• 4 hard-boiled eggs
• 2 envelopes Knox Gelatin
• 2 cups sweet Chow Chow
• 2 cups English peas (not drained)
• 1 cup boiling water
• ½ cup cold water

Method

1. 1

   Boil chicken until tender.

2. 2

   Dice chicken, celery, almonds, and eggs.

3. 3

   Drain peas.

4. 4

   Dissolve gelatin in cold water.

5. 5

   Then add boiling water and hot stock.

6. 6

   Cool and then add mayonnaise and mix well.

7. 7

   Add remaining ingredients.

8. 8

   Put in Mary Ann cake shell molds to congeal.

9. 9

   When ready to serve turn out and fill centers with tomato aspic cut in blocks.

10. 10

    Place pimentos diced and whole stuffed olives on top of mayonnaise.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

MAYONNAISED CHICKEN 1 hen 2 cups stiff mayonnaise 1 cup celery 1 cup skimmed stock 1 cup almonds 2 envelopes Knox Gelatin 4 hard-boiled eggs 2 cups sweet Chow Chow 2 cups English peas 1 cup boiling water (not drained) cup cold water Boil chicken until tender. Dice chicken, celery, almonds, and eggs. Drain peas. Dissolve gelatin in cold water. Then add boiling water and hot stock. Cool and then add mayonnaise and mix well. Add re- maining ingredients. Put in Mary Ann cake shell molds to congeal. When ready to serve turn out and fill centers with tomato aspic cut in blocks. Place pimentos diced and whole stuffed olives on top of may- onnaise. Serves 20 people. Mrs. Frank Graham's Cook. BLUSHING PEAR SALAD Use two cans of halved pears. Dry pears thoroughly and with soft camel's hair paint brush tint the pear, starting at the large end and shading up to natural color. Use red vegetable coloring. Rub up Phila- delphia cream cheese with pepper, salt, celery seed and chopped nuts. Make a ball of cheese and put in hollow of pear. Squeeze gently two halves together. Stick a clove in large bottom end and a green leaf in other end. Serve on platter with lettuce and mayonnaise. 36 The Chapel Hill Cook Book MRS. PAT'S SLAW To shredded cabbage add a suggestion of onion. Marinate with sugar and vinegar to taste. When ready to serve, drain well and mix with homemade mayonnaise. TOMATO ASPIC 1 qt. can tomatoes 2 stalks celery 6 cloves 2 tablespoons tomato 1 small onion catsup 2 teaspoons salt 1 box Gelatin 2 teaspoons sugar 1 cup cold water

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