Originally Published:
Jubilee Cook Book, 1887
Original Images:

One chicken, boiled tender and chopped fine; three eggs, boiled hard; chop the whites of the eggs with the chicken; chop three heads of celery and mix with the chicken ; rub up the yolks with four tablespoonfuls of Durkee's salad dressing, add a pinch of salt and pepper, and enough vinegar to moisten. Before serving, pour over it half a cup of cream. Garnish the top with olives, small cucumber pickles, pickled beets cut in fanciful designs, and celery leaves.