Larned’s recipe for a picnic staple:
Chicken Salad
“Cook chicken in boiling water, when half done add salt, a slice each of salt pork, lemon, and onion, a bit of bay leaf, and a piece of red pepper. Cool in the stock, drain, and cut in cubes. Cover them with French dressing for an hour or more. To 1 3^ cups of the chicken add 1 cup of celery dice, or use same amount of fresh cooked and cooled green peas and cucumber dice. Or blanched and shredded almonds may be used instead of the peas. Add a cup of mayonnaise, turn into a tin box lined with wax paper, garnish with capers and slices of gherkins, cover, wrap the box in a doth wet in ice-water and then in strong paper.”