Chicken Salad.
Boil a good-sized chicken, not less than one year old, in as little water as possible; if you have two calves' feet boil them at the same time, salting slightly, and leaving them in after the chicken is cooked, that they may boil to shreds. This liquid forms a jelly, which is almost indispensable in making good salad. When the chicken becomes cold, remove the skin and bones, after which chop or cut to the size of a pea; cut celery and lettuce equally fine—after taking off the outer fibre of the former—and mixing, add Clayton's Salad Dressing, (the recipe for which will be found elsewhere); also incorporating four eggs, which should be boiled eight minutes, cutting three as fine as the chicken and celery, and leaving the fourth as a garnish on serving. Cold roast turkey, chicken or tender veal make most excellent salad treated in this way.