Four chickens, 8 bunches celery, 8 eggs (yolks only) well beaten, 1 tablespoon sugar, 1 tablespoon salt, 2 tablespoonsful prepared mustard, a little cayenne pepper, 1/2 cup sweet Cream, 1 pint of vinegar, 1 cup of butter or olive oil. Boil together, stirring constantly, and pour over chicken and celery.
Four eggs, 1 chicken, 1 teaspoon salt, 1 teaspoon of common pepper, 1 1/2 gills of table mustard, 1 1/2 wine glass of vinegar, 2 wine glasses of sweet oil, 2 heads of celery.
The white meat and second joints of three boiled chickens cut moderately fine, 3 large heads of celery, 12 hard-boiled eggs. Bruise the yolks to a paste with 9 tablespoons of salad oil, 3 ounces of melted butter, 9 teaspoons of salt, a pint and a half of sharp vinegar, 9 teaspoons of mixed mustard. Chop the whites of the eggs and cut the celery. Set all the ingredients in a cool place and mix thoroughly just before serving. Chopped cabbage may be substituted for the celery. If used, flavor with celery salt.
Take 2 large fowls, cold, the yolks of 9 eggs, hard-boiled, 1/2 pint of butter, 1/2 pint of vinegar, 2 large heads of celery, chop and mix well. Season with Durkie's salad dressing. It is improved by adding some chopped cucumber pickles.