Mayonnaise dressing
Into a chilled soup plate drop the yolk of an egg drained free of all the white, squeeze upon it a teaspoonful of lemon juice and stir in with a silver fork until well mixed. Now add gradually a few drops of salad oil, stirring steadily. As the dressing thickens, add the oil more freely until you have used half a pint. Season with a dash of paprika, a half teaspoonful of salt, a saltspoonful of mustard, and a generous tablespoonful of vinegar.
In making your chicken salad allow a cupful of celery cut into bits to every two cups of the chicken dice, and make a cupful of mayonnaise for five cupfuls of the salad.