a salad for six persons. If you like the flavor of onion, grate a
little juice into the dressing. The juice is obtained by first peeling
the onion, and then grating with a coarse grater, using a good deal of
pressure. Two strokes will give about two drops of juice--enough for
this rule.


Chicken Salad.

Have cold roasted or boiled chicken free of skin, fat and bones. Place
on a board, and cut in long, thin strips, and cut these into dice.
Place in an earthen bowl (there should be two quarts), and season with
four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt
and one-half of a teaspoonful of pepper. Set away in a cold place for
two or three hours. Scrape and wash enough of the tender white celery
to make one quart. Cut this, with a sharp knife, in pieces about half
an inch thick. Put these in the ice chest until serving time. Make the
mayonnaise dressing. Mix the chicken and celery together, and add half
of the dressing. Arrange in a salad bowl or on a flat dish, and pour
the remainder of the dressing over it. Garnish with white celery
leaves. Or, have a jelly border, and arrange the salad in this. Half
celery and half lettuce is often used for chicken salad. Many people,
when preparing for a large company, use turkey instead of chicken,
there being so much more meat in the same number of pounds of the raw
material; but the salad is not nearly so nice as with chicken. If,
when the chicken or fowl is cooked, it is allowed to cool in the water
in which it is boiled, it will be juicier and tenderer than if taken
from the water as soon as done.