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CHICKEN SALAD

(Salads) - (The International Jewish Cook Book)







Place the chicken in boiling water, add one onion, a bay leaf and six
cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
the heat to below the boiling point, and let it cook until tender. Let
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;
pour a pint of mayonnaise over the salad just before serving. A neat way
is to serve the salad in individual salad dishes, lining each dish with
a lettuce leaf, garnish the salad with an olive stuck up in the center
of each portion.
The bones of the chicken may be used for soup, letting them simmer in
water to cover for three hours.

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"AN OLD RECIPE" FOR CHICKEN SALAD

Two dressed chickens were cooked tender. When cold, meat was removed
from bones and cut in dice (not too fine). Cut half the amount of
celery you have of meat into small pieces.
Dressing for salad was composed of the following: Three well-beaten
yolks of eggs. Pour over these 1 pint of boiling hot cider vinegar,
stand on back of range to thicken. Place in a bowl 3 freshly boiled
and finely mashed white potatoes, add 1 tablespoonful of dry mustard,
6 teaspoonfuls of olive oil, 1 tablespoonful of salt, 1 tablespoonful
of pepper. Mix all well together, then add the thickened vinegar. Beat
together until creamy and stand aside until chilled.
Drop the three whites of eggs in hot water, remove when cooked, chop
fine and when cold add to the chicken meat and celery.
Pour the dressing over all the ingredients, stir lightly with a fork
and stand in a cold place until chilled before serving.

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CHICKEN SALAD

The meat of one boiled chicken cut in small pieces, three-fourths as
much celery, also cut in small pieces. Three hard boiled eggs cut in
dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls
mustard, 1 cup of sweet cream and 1 raw egg. Use vinegar to thin the
mustard. Beat the raw egg, add to cream, egg and butter (mash yolks of
hard boiled eggs and butter together). Mix all the ingredients
together and cook until it thickens (all except chicken meat, celery
and hard boiled whites of eggs, which should be placed in a large bowl
after cutting in small pieces). The salad dressing should he put in
another bowl and stood on ice until cold, then mix the salad dressing
carefully through the chicken meat, celery, etc., one hour before
using. Cover with a plate until ready to serve. Or "Aunt Sarah's Salad
Dressing" could be used over the chicken, celery, etc. This is a very
old but an excellent recipe used by Aunt Sarah's mother for many
years.

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CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,
three-quarters same bulk of chopped celery or cabbage, and a few
cucumber pickles, chopped well and mixed together. For the dressing
take the yolks of two hard boiled eggs, rub to a fine powder; mix with
it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two
teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,
last of all, one-half cup vinegar. Pour the dressing over the
chopped meat, cabbage, etc., and stir all well together.

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CHICKEN SALAD. MRS. A. A. LUCAS.

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.

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CHICKEN SALAD. MRS. G. H. WRIGHT.

Two chickens, boiled tender and minced fine, five hard boiled eggs,
and one raw egg. Take as much chopped cabbage as you have minced
chicken; chop the whites of the boiled eggs, and put with the chicken.
Mix the cooked yolks with the raw egg; add one teacup of the broth and
oil from the chicken; one pint of good vinegar, salt, pepper, mustard,
and season to taste. Part celery and part cabbage can be used, if
desired. Mix all together.

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CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.

Thirty chickens, cooked and cut medium fine, fifty heads of celery,
two gallons of good strong vinegar, three pounds of light brown sugar,
ten cents worth of yellow mustard, three pounds of butter, four dozen
eggs, boiled hard. Chop whites, and cream yolks with butter. Boil
vinegar and sugar together, and skim; add the creamed butter and
yolks; also, mustard, salt and pepper to taste; let stand until cold;
then pour over the celery and chicken; mix thoroughly, and add the
whites of eggs. If unable to get celery, use crisp cabbage, with ten
cents worth of celery seed. If you use celery seed, boil it in the
vinegar.

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CHICKEN SALAD. MRS. T. H. B. BEALE.

Shred cold boiled chicken, and measure one pint chicken and one pint
celery; season with French dressing as below, and keep on ice until
ready to serve.
FRENCH DRESSING.--One saltspoon of salt, one-half saltspoon of white
pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar,
three tablespoons of olive oil, or melted butter; mix in the order
given, adding the oil slowly. When ready to serve your salad, mix it
with the boiled dressing given below; arrange it, and garnish with
parsley.
BOILED DRESSING.--Mix one teaspoon of mustard, two teaspoons of salt,
two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one
heaping teaspoon of flour; mix well; then add one egg, well beaten;
and one cup hot water. Put in double boiler, and boil ten minutes.
While it is cooking, add one-half cup hot vinegar. When done, add one
tablespoon of melted butter, or Lucca oil, if prepared. After it is
cooked, turn into a bowl; put on ice until cold; add to salad just
before serving. If you like filberts in the salad, pour boiling water
on them; let them stand a short time, then throw them into cold water;
remove the skins, break into halves; put into salad before you pour on
the boiled dressing.
For a company of seventy-five, use six chickens, and six times both
recipes for dressing, and three pounds of filberts.

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English Chicken Salad.

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of
Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1
pint of whipped cream. Then place in the freezer to harden and serve.

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CHICKEN SALAD

Wash and cover with boiling water. Cook 40 to 60 minutes or until
soft. Scrape, cut in pieces and serve with cream sauce.

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CHICKEN SALAD

Purchase as many crab shells as you have people to serve. To each six allow
a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve
six people. Squeeze over the flakes the juice of one lemon, add a half
teaspoonful of salt and a dash of Tabasco. Fill the meat loosely into the
shells, place each shell on a pretty paper doily on a plate, and spread
over a thick layer of mayonnaise dressing, with which you have mixed a
tablespoonful of chopped parsley, a tablespoonful of tarragon leaves, a
tablespoonful of chopped onion or shallot, and a tablespoonful of green
chives.









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