1 (5 or 6 lb.) hen
1 carrot, cut into 3 sections
1 med. onion, quartered
1 1/2 - 2 c. finely chopped celery
1 1/2 - 2 c. finely chopped blanched almonds
Mayonnaise
Salt

Simmer hen with carrot, celery and onion until meat falls from bone. Cut meat with scissors into small pieces. Combine the COOKED DRESSING and the chicken the night before or several hours before serving. Add the celery and almonds fast. Add extra mayonnaise and salt to taste. Serve on lettuce leaves or use for stuffing tomatoes. Makes 12 to 14 servings.

COOKED DRESSING:

3 tbsp. sugar
1 tsp. salt
1 tsp. prepared mustard
1 1/2 tbsp. flour
1 egg, beaten
3/4 c. milk
4 tbsp. vinegar
1 tbsp. butter

Blend the first 7 ingredients in the order given and cook over hot water in a double boiler, stirring constantly, until thick. Add the butter and blend thoroughly. Cool before using.