Free Recipes

Salad Recipes


Take two large chickens; boil tender; pick in small bits. Chop as

much celery as you have meat. For the dressing, take six yolks and

one whole egg; beat to a froth, mix with two spoonfuls of salad oil,

one spoonful mixed mustard, a little pepper and salt, one pint

vinegar, heated; before it boils, stir in the other ingredients; cook

till thick, stirring all the time. Boil down the liquid in which the

chickens were cooked until it forms a jelly. Let all cool. Two or

three hours before using, mix meat, celery, liquid, and dressing.

Seafood Recipes


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