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Chicken Salad with Almonds

The following recipe was transcribed ver batim from 

The Rains County Leader

Emory, Rains County, Texas

August 1, 1913

Cook chicken until tender. When ready to take from fire there should be one quart of stock left. Cut the chicken meat and three stalks of celery into small bits. Prepare half a pound blanched almonds, cutting each kernel lengthwise into two or three pieces. Mix all lightly together, and add enough cooked dressing to season well. Serve on lettuce leaves with mayonnaise dressing.

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