11 lb. chicken
2 1/2 lb. shells, cooked until tender
2 1/2 stalks celery, cut up
2 lg. cans pimento, cut fine
1 1/2 qt. salad dressing
1/2 lb. cashews, cut up
2 #303 cans peas
1 lb. grapes, green

Cook chicken in salted water. Bring to boil and simmer until done. Add a lot of celery leaves, parsley and 1 large onion and a few pinches of mace, while cooking. Cut up into fairly large pieces. Toss together lightly and then add dressing about 4 hours before serving. Serves 75.