The following chicken salad recipe is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 2 cups diced cooked chicken (cold)
- 1 cup diced celery
- French Dressing
- Garnish of celery tops, beets cut into dice, capers, egg- yolks, etc.
- To prepare a chicken especially for salad, rub well with salt and pepper, piace one small onion and one bay leaf inside, wrap with a napkin, tie securely and steam for three hours, or until a fork can be easily turned around in the meat.
- When the chicken is cold, cut the breast with a knife into pieces not too small and sprinkle with French dressing. The dark meat should not be used if a pretty salad is desired. If dark meat is used, cut in smailer cubes than white meat and the white meat will predominate in appearance.
- Marinate the chicken mixture and let it stand.
- Make a mayonnaise dressing, stir part of it into the celery, place the latter on a thin-layer of lettuce or else arrange it directly upon the salad-dish and. dispose the tips of the celery prettily about the edge.
- Heap the chicken mlxture in the center, pour over it the remainder of the mayonnaise, and garnish with white celery tops, beets cut in dice, capers, cold hard-boiled yolks of eggs that have been pressed through a colander, or any other arrangement that pleases thew fancy.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!