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

SALADS AND SAUCES

CHICKEN SALAD #4
 

 Take 3 boiled chickens chopped fine, 10 eggs boiled hard, the whites chopped and added to the chicken. Mash the yolks and moisten with 6 teaspoonfuls of melted butter and olive oil, to which add 1 tablespoonful each of mustard, pepper, salt, sugar, 3 tablespoonfuls of cream, and last add 6 bunches of celery chopped fine, with sufficient vinegar to moisten the whole.

Sister Lona Cripe, Battle Creek, Iowa.