Chicken Salad Recipe ingredients

• 1 cup of cooked chicken, cut in½ inch cubes
• ¼ cup of cucumber, cut in half-inch cubes
• ½ cup of tender celery, cut in¼ inch slices or¼ cup cooked peas
• ½ the recipe for French dressing and about 1/3 the recipe for mayonnaise dressing

To prepare this Chicken Salad Recipe, first mix the chicken with the French dressing, cover and set aside in a cool place for some time. When ready to serve drain the dressing from the chicken -- if any be present -- add the celery or the peas and cucumber (when celery is out of season) and mix with the mayonnaise dressing. Serve either with or without lettuce.

TOMATO JELLY SALAD, MACEDOINE STYLE175

3/4 cup of canned tomato

1/4 cup of cold water

1 thin slice of onion

1/4 cup tiny bits of green string

1/2 stalk of celery or celery leaves

a few beans

1 olive, chopped fine or sliced

1 small piece of bay leaf

1 teaspoonful of capers

1 slice of red or green pepper or 1/2 chilli pepper

1 hard-cooked yolk of egg, sifted, or the equivalent of

1/4 teaspoonful of salt cold chicken, veal or lamb, chopped fine

3/4 tablespoonful of granulated gelatine

Simmer the tomato, onion, celery, bay leaf, pepper and salt ten or fifteen minutes; add the gelatine, softened in the cold water, and strain. Let the mixture cool, stirring occasionally, until it begins to thicken, then stir in the string beans (or peas), olive, capers and yolk of egg or the meat and turn into small cups or moulds. It is often convenient to make this salad one day (as Saturday) and serve it the next day. To unmold see page 136.