It will keep several days in a cold place.
CHICKEN SALAD.
Boil a tender chicken, and when cold, cut all the meat in dice.

Cut up white tender celery enough to make the same amount, and mix with the meat.
Stir into it a tablespoonful of oil with three of vinegar, and a saltspoonful each of mustard and salt, and let it stand an hour or two.
When ready to serve, mix the whole with a mayonnaise sauce, leaving part to mask the top; or use the mayonnaise alone, without the first dressing of vinegar and oil.

Lettuce can be substituted for celery; and where neither is obtainable, a crisp white cabbage may be chopped fine, and the meat of the chicken also, and either a teaspoonful of extract of celery or celery-seed used to flavor it The fat of the chicken, taken from the water in which it was boiled, carefully melted and strained, and cooled again, is often used by Southern housekeepers.
SALMON MAYONNAISE.
Carefully remove all the skin and bones from a pound of boiled salmon, or use a small can of the sealed, draining away all the liquid.

Cut in small pieces, and season with two tablespoonfuls of vinegar, half a small onion minced fine, and half a teaspoonful each of salt and pepper.

Cover the bottom of the salad dish with crisp lettuce-leaves; lay the salmon on it, and pour on the sauce.