Boil foureggs hard, throw them in cold water; when cool, take the yolks of two in a bowl, pour over them aspoonful of mixed mustard, anounce of sweet oil, asaltspoonful of salt, and alittleblack pepper; mix this carefully, pouring in the oil a little at a time; when it is smooth, pour in fourtablespoonfuls of good vinegar, and one-half a teaspoonful of sugar. This is the dressing for your salad.
The chicken is supposed to be already boiled or baked. When cold, pick all the flesh from the bones and pile it in the centre of a glass bowl, or dish; mix with it threeheads of celery, cut up fine, and season it with pepper and salt. About the time you wish it served, take six or sevenheads of white-heart lettuce, split them, and place them closely around the cut-up chicken, and pour over it all the dressing. This is a plain and economical way, but if wanted richer, it is easy to add more eggs, and trim the salad with sliced hard-boiled eggs, over the top.