The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

JELLIED CHICKEN AND CELERY SALAD

Make the chicken jelly and set it in a border mould. Chop three bunches of celery, and mix with one can of asparagus tips. When the jelly is cold set on a platter, and heap the celery and asparagus in the center. Slice four hard-boiled eggs and lay around the jelly in little piles, alternating with mayonnaise dressing.

This is also nice made with fruit jelly with fruit in center, omitting the egg and using French dressing made with lemon instead of the mayonnaise.