Prepare a dressing thus:—
Rub the yolks of hard-boiled eggs smooth, to each yolk put half a teaspoonful of mustard, the same quantity of salt, a tablespoonful of oil, and a wine-glass of vinegar. Mix the chicken and celery in a large bowl, and pour over this dressing.
The dressing must not be put on till just before it is used. Bread and butter and crackers are served with it.
Gelatine, or American Isinglass Jelly.
Two ounces of American isinglass, or gelatine.
One quart of boiling water.
A pint and a half of white wine.
The whites of three eggs.
Soak the gum in cold water half an hour. Then take it from the water, and pour on the quart of boiling water. When cooled, add the grated rind of one lemon, and the juice of two, and a pound and a half of loaf sugar. Then beat the whites of the eggs to a stiff froth, and stir them in, and let the whole boil till the egg is well mixed, but do not stir while it boils. Strain through a jelly-bag, and then add the wine.
Wine jelly is made thus, except that half a pint more of wine is added.