| Show mi by ann harding L chicken salad equart 1 quart cold chicken avint 1 pint finely cut celery 3 hard boiled eggs 2 cupfuls mayonnaise small bottle of 0 olives salt to taste paprika joint the dressed chicken and boil until tender allow it to cool then cut into small pieces until the required amount is obtained use only the whitest celery and none with coarse strings cut two ot of the eggs not too fine mix chicken celery eggs and seasoning allow the mixture to stand with a little french dressing for an hour or more in a cool place to serve the mayonnaise may be mixed with the chicken or served as a top dressing according to taste serve on fresh lettuce leaves garnish with slices of the third egg and stuffed olives sprinkle with paprika service |
