Directions:
Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vinegar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of butter, four dozen eggs, boiled hard. Chop whites, and cream yolks with butter. Boil vinegar and sugar together, and skim; add the creamed butter and yolks; also, mustard, salt and pepper to taste; let stand until cold; then pour over the celery and chicken; mix thoroughly, and add the whites of eggs. If unable to get celery, use crisp cabbage, with ten cents worth of celery seed. If you use celery seed, boil it in the vinegar.