Vintage Recipes

CHICKEN SALAD.

Take white and choice dark meat of a cold boiled chicken or turkey, three-quarters same bulk of chopped celery or cabbage, and a few cucumber pickles, chopped well and mixed together. For the dressing take the yolks of two hard boiled eggs, rub to a fine powder; mix with it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and, last of all, one-half cup vinegar. Pour the dressing over the chopped meat, cabbage, etc., and stir all well together.

CHICKEN SALAD.

Take two large chickens; boil tender; pick in small bits. Chop as much celery as you have meat. For the dressing, take six yolks and one whole egg; beat to a froth, mix with two spoonfuls of salad oil, one spoonful mixed mustard, a little pepper and salt, one pint vinegar, heated; before it boils, stir in the other ingredients; cook till thick, stirring all the time. Boil down the liquid in which the chickens were cooked until it forms a jelly. Let all cool. Two or three hours before using, mix meat, celery, liquid, and dressing.

CHICKEN SALAD.

Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cabbage as you have minced chicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one teacup of the broth and oil from the chicken; one pint of good vinegar, salt, pepper, mustard, and season to taste. Part celery and part cabbage can be used, if desired. Mix all together.


Chicken Salad Vintage Recipe Clipping


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