1 tablespoonful mustard.
A little cayenne pepper.
½ cup butter; ½ cup cream.
1 onion.
1 teaspoonful sugar.
Boil the eggs hard, mash the yolks, put in the seasoning with a little vinegar.
Chop up the whites of the eggs, the pickle, chicken, cabbage and celery—then mix. If liked, add a little olive oil.—Mrs. O. B.
Chicken Salad.
Boil a chicken; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful flour and yolk of one raw egg; all of which add to the chicken one half at a time, stirring all well together.