Sunday, June 22, 2014

Victorian Chicken Salad with Homemade Crackers

John apologized to Melissa for his coldness by scheduling a large garden party where she could play gracious hostess.


Chicken Salad with Crackers


White meat of chicken, cut into small bits, the size of peas

White part of celery, chopped nearly as small


Yolks of hard-boiled eggs

½ teaspoon salt and mustard per egg yolk

1 tablespoon oil

1 wine glass of vinegar

Mix chicken and celery in a large bowl. Just before serving, pour over dressing and mix. Serve with bread and butter and crackers.



1 quart flour

2 ounces butter

1 teaspoon saleratus in a wine glass of warm water

½ teaspoon salt

Milk, enough to roll out dough

Rub butter into flour, add saleratus, salt, and enough milk to mix dough. Beat 30 minutes with a pestle, cut into thin, round cakes, prick them, and set them in the oven when the other things are taken out. Bake until crisp.
From Memories in the Kitchen: Bites and Nibbles From "Bryony"
All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.
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