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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SALADS AND SAUCES

CHICKEN SALAD #1
 

 Boil the fowls tender, remove all fat, gristle and skin, mince the meat in small pieces, but do not hash it. To 1 chicken put twice its weight in celery, cut in pieces 1/4 inch in length, mix thoroughly and set in a cool place. In the meantime prepare a mayonnaise dressing and when ready for the table pour this dressing over the chicken and celery, tossing and mixing thoroughly. Set in a cool place until ready to serve. Garnish with celery tips, hard-boiled eggs cut fine, and a little green parsley.

Sister Rose E. Smith, Dunlap, Kans.