Turkey Salad.
The white meat of the turkey cut up in small pieces. An equal quantity of blanched celery, also cut into lengths. Salt slightly, and when dinner is nearly ready pour over them a dressing made of the yolks of three hard-boiled eggs rubbed to a powder with a teaspoonful of sugar, half as much salt, pepper and made mustard, when worked into a paste with two tablespoonfuls of oil, and six of vinegar. Toss up the salad well with a silver fork, and garnish with white of egg cut into rings.