Directions:
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.