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Show I Chicken Salad Is Popular for Lunch r -I " t t J 5 5 J' ! 5 ! 5 "J i4 v v v v v v ' y.v:-:::;w:-:--: . " -::':7 'O ;-3Sv:::.;& .v;y. .' : .' ".rL ' ,- . ',. : :,:...:: V v;'.:-:.:. :v. rip .wti n-'mmml wmm ma J?-f 'Pi ) Ml I I Chicken Salad Is One of the Most Dalicious Dishes. (Prepaid by the fniled States Department of Agriculture.) "Again she ordered chicken salad." The cartoonists have made chicken salad a national by-word, through poking pok-ing fun at the inexperienced young girl who does riot know exactly what to choose on the restaurant menu, with its French names for ordinary dishes and sauces siie never heard of. Nevertheless, to order chicken salad shows common ponse in more ways than one. At Its best chicken salad is one of the most delicious dishes one can get anywhere. Even in a restaurant res-taurant of no special distinction it will he one of the most satisfactory orders, for the method of making it is widely understood aud the chief ingredients cooked chicken, celery, lettuce and salad diessing are obtainable almost any whore. There are a few points about putting put-ting chicken salad together, however, that make all the difference between well-flavored and indifferently flavored fla-vored results. One is tiie slight suggestion sug-gestion of onion flavor in the vinegar. Chicken Salad. A fowl weitrhiiiK 1 sliced onion about 5 pounds. P.ilt or 2 smaller .Mayonnaise dress-fowls dress-fowls inc: .t banches celery Lettuce 1 cup mild vinetrar Simmer the chicken until tender in a small quantity of waler. When about half done, add a teaspoonful of salt. Let tile chicken cool in t lie broth. After it is cold remove the skin, strip the moat from the bones and cut it into in-to small pieces of even size. In the meaniime allow a few slices of onion to soak in a cupful of mild vinegar to give the vinegar a slight onion tiavor. Itemove a cupful of chicken fat from the cehl broth and mix witli this vinegar. vin-egar. Pour this mixture over the chicken, adding more salt and vinegar if needed to seasrai it well. A few drops of tabasco improve it. Let this stand, or marinate, for several hours, or overnight. Cut tiie celery slaiks and some of the tender leaves Into small pieces and let stand in a cold place until crisp. Mix enough thick, well-seasoned mayonnaise dre-sing with the chicken to coat tiie pieces well. Shortly before tiie salad is to lie served, add the celery and more mayonnaise if needed. Stir the mixture mix-ture lightly so as not to break up the chicken. Add still more salt if needed. need-ed. Pile the salad lightly on crisp lettuce let-tuce and serve at once. If desired, add one-quarter cupful of capers when the celery and chicken are combined. Hard-cooked eggs may be used as a garnish or cut in pieces and mixed with the chicken to make It go further. |