Chestnut Salad

Ingredients

• one teaspoonful mustard
• one-half cups of grated cheese
• one cup of chicken
• one-half teaspoonfuls salt
• two tablespoonfuls of oil
• two tablespoonfuls of vinegar
• two pinches of paprika
• two heads of lettuce
• a pinch of salt
• a teaspoonful of french mustard
• a teaspoonful of hashed chives
• a teaspoonful of hashed estragon
• five
• four hard-boiled eggs
• one cup
• 65 over chicken
• three hard-boiled eggs
• half fine
• one tea- spoonful of mustard
• one hard-boiled egg
• three tablespoonfuls of vinegar
• two boiled crabs
• six persons
• 66 landmarks club cook book
• vinegar
• salt
• mustard
• pepper
• cayenne
• paprika
• chives

Directions

1. Boil enough chestnuts to allow four or five for each person, slice, and add finely sliced celery, cut up olives, a little vinegar and salt, mix with mayonnaise, and garnish as desired.

2. Mrs. George J. Denis. CHICKEN SALAD.

3. Cut chicken in small pieces, not too fine, half as much cel- ery. Take four hard-boiled eggs, mash yolks fine, add one teaspoonful mustard, salt and pepper to taste, then oil until a smooth paste, vinegar one cup. Pour tablespoon vinegar

4. SALADS. 65

5. over chicken and celery. Toss all with silver fork, put in bowl, and on top bits of mayonnaise dressing, rounds of whites of eggs and capers. Fresh sprigs of celery all around dish and in center.

6. Mrs. Jerry Conroy. CHICKEN AND CHEESE SALAD.

7. Three hard-boiled eggs, one and one-half cups of grated cheese, one cup of chicken or veal chopped half fine, one tea- spoonful of mustard, one and one-half teaspoonfuls salt, one- tenth teaspoonful cayenne, two tablespoonfuls of oil or butter, two tablespoonfuls of vinegar ; rub yolks of eggs through fine sieve, gradually add oil, stirring all the time; add all the sea- soning, mix in meat and cheese lightly ; garnish with lettuce, celery and whites of eggs.

8. Kate E. Whitaker. CHIEEONADE SALAD.

9. This salad consists of all the salads in season. For ex- ample, lettuce, romaine, chicory, escarol, tomato, beets, and celery cut in long slices.

10. The dressing for this salad is made as follows : Take one hard-boiled egg and mash it as fine as possible with a fork; then add two pinches of paprika and a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, a teaspoonful of hashed estragon, two tablespoonfuls of oil and three tablespoonfuls of vinegar. Add this to the salad, mix it well together and serve.

11. Mrs. M. J. Connell. CODFTSH AND POTATO SALAD.

12. Slice boiled potatos thin, add cooked codfish shredded fine, in layers (potato then codfish), season with salt and pepper, and onion minced fine, and pour oil over all ; mix well with a silver fork or wooden spoon. When the potatos have thor- oughly soaked up the oil, then add vinegar. Place in salad dish and slice hard-boiled egg over all. A good luncheon dish.

13. Mrs. Adolf Petsch. CRAB SALAD.

14. Two heads of lettuce, flesh of two boiled crabs. Break in small pieces. Place them with lettuce in salad bowl and pour a mayonnaise dressing over it. Garnish with hard-boiled eggs. This makes enough for six persons.

Nutrition, whole recipe (rough)

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Crab	100g cooked	97
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Lettuce	1 cup shredded (36g)	5
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Chive	1 tbsp (3g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.