1/2 pint of chicken,
1 gill of celery, white and tender.
1 gill of Mayonnaise dressing.
1 tablespoonful of vinegar.
1/2 tablespoonful of oil.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
Have tender cooked chicken, free from fat, skin, and bone, and cut into cubes. Season it with the vinegar, salt, pepper, and oil, and let it stand in the refrigerator for an hour or more. Clean the celery and cut it into thin slices. Put this in a napkin and surround it with ice. It should stand for ten or twenty minutes in the ice bath, and will then be crisp.
Mix the celery, seasoned chicken, and half the dressing. Heap in a dish and mask it with the remainder of the dressing. Garnish the dish with some of the tiny, bleached celery leaves.
In summer the salad may be made with lettuce. Put two or three tender bleached leaves together, and place a spoonful of chicken in the centre of the leaves. Drop a teaspoonful of dressing on the chicken. Arrange these lettuce nests on a flat dish, and serve at once.