Chicken Salad

Ingredients

• 34 cup chopped pimentos
• 2 teaspoon salt
• 2 tablespoons gelatine
• 3/2 pint whipped cream
• a dash of tobasco sauce
• 1 large chicken
• 34 lb- almonds
• 4 hearts of celery
• 1 chicken
• 2 lbs
• salt
• mustard
• cayenne
• pepper

Directions

1. Mrs. J. W. Pryor, Lexington, Ky.

2. Take the breast (only) of 1 chicken, and when cold, cut into large chunks. Add the hearts of celery cut rather fine, and the shelled almonds. Have this ready, but do not mix with dressing until ready to serve. Use mayonnaise dressing No. 1.

3. CHEESE SALAD No. 1.

4. Mrs. J. W. Pryor, Lexington, Ky.

5. Yz pint rich cream. 34 cuP chopped pimentos.

6. 2 tablespoons gelatine. Tobasco sauce. Dry mustard. Cayenne pepper.

7. Beat cream to solid froth; gradually add water in which the gelatine has been dissolved. Then add cheese and pimentos. Beat well, and add salt, a dash of tobasco sauce, a little mustard, and cayenne pepper. Also a few nuts and olives if desired. Mold, and decorate with nuts and olives. Serve with mayon- naise.

8. Salads and Salad Dressings. 123

9. CHEESE SALAD No. 2.

10. Mrs. J. A. Vansant, Mt. Sterling, Ky.

11. 2 lbs. cheese. Green peppers to taste.

12. 3/2 pint whipped cream. (cut fine).

13. 2/z lb. pecans, cut fine.

14. Use cream cheese or Neufchatel and cream. Mix cheese well, beating it until light, and using a great deal of mayonnaise until it beats like cake batter. Add nuts and peppers. Then put in whipped cream ; pack in wet salt, as you would ice-cream.

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

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