Name: Chicken Salad No. 2
Ingredients: one-half pint thick cream until stiff; a cupful of aspic jelly; two cupfuls of the salad should be poured in the ring of jelly after it is place

Chicken Salad No. 2

Ingredients

one-half pint thick cream until stiff
a cupful of aspic jelly
two cupfuls of the salad should be poured in the ring of jelly after it is place

Directions

An attractive way of serving chicken salad is to place it in a ring of ham jelly. Two cupfuls of the salad should be poured in the ring of jelly after it is placed on a platter. To make the dish attractive the jelly should rest on lettuce or water cress. For the ham jelly whip one-half pint thick cream until stiff, stir in a cupful of aspic jelly, cool a little, and add a jar of potted ham. Adding a few drops of fruit syrup will make the jelly pink.
_Biled hen is always respected._
--+Josh Billings.+

By Olive M. Hulse. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.