Ogden Morning Examiner | 1909-06-20 | Page 16 | Makes Dainty Chicken Salad

MAKES DAINTY CHICKEN SALAD Royal ROY ll Icing Adds Much to Good QualIty ity of the Dish Dieh Four eggs OSES o three ounces cooked chicken one OliO lettuce sonic some wa water water water ter cress Cut the eggs neatly Into halves and anti put the yolks Into a n basin rub them till lm smooth with witha I a 1 wooden spoon add a little mayon mayonnaise ma on noise naise sauce gradually When these are arc well mixed stir in the chicken cut cutIn cutIn cutin In small dice two tablespoonfuls of or cooked cook d peas pens and half hale the lettuce and andI I watercress ware at cress pulled Into small pieces I Season those carefully and fill nil each I half of egg neatly heaping time the mix mixture tare ture up Have HIo ready some neat oval pieces of fried bread on these those place I the pieces of egg Arrange on a n dish dl h hI I and garnish with the rest of or the tho tit let I lettuce t tI I tuce luce anti and watercress and und If liked a n little chopped aspic jellyRoll jelly jellyRoll jellyRoll Roll It out about half an inch thick I tamp stamp It Into rounds the tho 01 size sizo of the tho top lop of oC a n teacup put them on a greased baking hai ing tin and hake bako them In Ina Ina ina a moderate oven oel them until cold Spread a It thin layer laer of o while whito royal icing Idin on each then pipe tho rho dale of tho the pear on In pale pink icing To make mako the tine royal icing kin One CnA pound of oC confectioners sugar one white of nf p egg g and juice of or half a n lemon lomon Sift the tho sugar Into a basin add the tho th white of oC egg eg and lemon Beat Dent tho the thoI I Icing well soil for ten minutes this will I whiten it ItI I