For one large chicken and same amount of celery after chicken is chopped, make the following dressing; 2 beaten eggs, 1 tablespoonful of mustard, 2 tablespoonsful of butter or oil, 1 teaspoonful of salt, juice of 1 lemon. Steam in double boiler till thick as cream and add one cup rich cream last. Pour over chicken and celery.
Mrs. E. J. Norwood.
Chinese Salad.
Cover a hot platter with a layer of egg noodles well drained after removing from the boiling salt water. Over this spread a layer of cold minced chicken heated in the chicken gravy and seasoned with one teaspoonful of finely chopped onion. Then cover it all with celery, cut in ½ inch pieces. Garnish with the celery tops and serve at once.
C. S. C.
Cream Dressing for Salad.
Yolks of 10 eggs, 2 tablespoonsful of sugar. Beat until quite light, then add 10 tablespoonsful boiling vinegar. Boil all together until it becomes very thick, then add ¾ of a cup of butter. When ready to use reduce to proper consistency by adding sweet cream.
Mrs. W. G. Mercer.
Cream Salad Dressing.
Yolks of 5 eggs, 5 tablespoonsful of vinegar. Put the vinegar in stew pan and while it is heating, beat the yolks. When the vinegar boils pour it over the eggs. Put the whole in double boiler and stir until thick, add 1 tablespoonful of butter. When cold thin with cream. Season with salt and pepper, black or red, and a little mustard.