Use the white meat of two good sized chickens, and celery enough to make the proportion one-third chicken and two-thirds celery; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees until about the consistency of batter. Just before sending to table, mix the dressing with the chicken and celery, and moisten with sharp vinegar. The juice of two lemons is an improvement.
Mrs. W. N. Sage.
MAYONNAISE DRESSING.
Yolks of three eggs, beaten, oil added gradually until as stiff as cake-batter; salt-spoon of salt, lastly the white of one egg, beaten stiff. This is very nice for lobster or chicken salad, or as a dressing for celery.
Mrs. G. D.
SALMON SALAD.
One can fresh salmon, four bunches celery; chop as for chicken salad; mix with the salmon.
DRESSING.
One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt to taste, and a little cayenne pepper; mix thoroughly, add it to the salmon just before serving.