Chicken Salad. Mrs. G. H. Wright
Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cabbage as you have minced chicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one teacup of the broth and oil from the chicken; one pint of good vinegar, salt, pepper, mustard, and season to taste. Part celery and part cabbage can be used, if desired. Mix all together.