Chicken Salad.
Cut the meat from the “carcasses” of yesterday’s chickens. If you have but a little it may be worth while to give John a piquant side-dish. Add an equal quantity of shred lettuce, when you have cut your chicken into narrow strips, two inches long. Mix in a bowl; prepare a dressing according to the receipt given on Monday; pour over it, mix well and lightly; put into a salad-dish, and lay sections of two hard-boiled eggs on top, with a chain of sliced whites—left from the yolks used for the soup—around the outer edge.