Dressing made according to the following recipe: One
teaspoonful mixed mustard; one-half teaspoonful sugar; four
tablespoonfuls salad oil; four tablespoonfuls milk; two
tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop
by drop, to the mustard and sugar, mixing carefully; next add milk
and vinegar _very gradually_, lest the sauce curdle, and the
seasoning. Place the shredded chicken on a bed of lettuce, and pour
the dressing over it. Around the edge arrange rings of hard boiled
eggs, sliced cucumber and beet root.
SOUTHERN CHICKEN SALAD. SPLENDID--TRY IT ONCE.
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Cut one chicken into small pieces (not too small); boil _one_ egg
hard and pulverize the yolk (cut the white into the chicken); add the
beaten yolks of _three_ raw eggs; one-half teaspoonful each of
ground mustard, white pepper, salt, sugar and celery salt or seed,
the juice of one lemon, one tablespoonful melted butter, one
tablespoonful salad oil (some prefer all butter); beat all well
together until light and pour into one gill of boiling vinegar and let
all cook until thick as cream, stirring constantly to avoid curdling.
When _cold_ pour over your chicken, to which has been added as
much chopped celery, and salt and pepper to taste.
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