chicken cool in the broth.

By cooking it in this manner the dark meat will be almost as white as
the meat of the breast. When the chicken is cold, cut into half inch
cubes, removing all the fat and skin. To each pint allow one tablespoon
of lemon juice, sprinkle the latter over the prepared chicken and place
on ice. When ready to serve, mix the chicken with two-thirds as much
white celery, cut into corresponding pieces: meanwhile prepare the
following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as
possible, add one teaspoon of salt, then add, a drop at a time, one
teaspoon of the finest olive oil. Stir constantly, add one teaspoon of
prepared mustard and while pepper, and two teaspoons of white sugar;
whip the white of one egg to a froth and add to the dressing; add about
one-half cup of vinegar last, a spoonful at a time. Put the salad into
the dressing carefully, using two silver forks; line the salad bowl with
lettuce leaves, and garnish the top with the whites of hard-boiled eggs
chopped up, or cut into half-moons. Garnish this salad with the chopped
yolks and whites of hard-boiled eggs, being careful to have the whites
and yolks separate. A few olives and capers will add to the decoration.

CHICKEN SALAD FOR TWENTY PEOPLE

Boil two large chickens in enough water to cover them, add salt while
boiling; when very tender remove from the fire and allow the chickens to
cool in the liquor in which they were boiled, when cold skim off every
particle of fat, and reserve it to use instead of oil. If possible boil
the chickens the day previous to using. Now cut the chickens up into
small bits (do not chop), cut white, crisp celery in half inch pieces,
and sprinkle with fine salt, allowing half as much celery as you have
chicken, mixing the chicken and celery, using two silver forks to do
this. Rub the yolks of six hard-boiled eggs as fine as possible, add
one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat
that has been skimmed off the broth, adding one at a time, stirring
constantly, one tablespoon of best prepared mustard, two teaspoons each
mustard seed and celery seed, and two tablespoons of white sugar; add
gradually, stirring constantly, one cup of white wine vinegar. Pour this
dressing over the chicken and celery and toss lightly with the silver
forks. Line a large salad bowl with lettuce leaves, pour in the salad
and garnish the top with the chopped whites of six hard-boiled eggs