I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.  This is a fairly standard chicken salad recipe, but I find the garnish instructions puzzling — what exactly is a three-cornered slice of lemon?

CHICKEN SALAD

Use two thirds of celery to one third of chicken.  Cut up the celery and cold chicken in the food chopper, using the coarse cutter.  If the chicken is dry, add a little liquid in which it was cooked.  When ready to serve, mix the celery and chicken together and pour over it a mayonnaise dressing, mixing it thoroughly with the salad.  Serve on lettuce leaves.  This salad will be greatly improved if a few chopped olives and a dessertspoonful of capers are added.  Then garnish with a slice of cold hard-boiled egg, a whole olive, a split radish, and a long three-cornered slice of lemon, to be squeezed over the salad by the guest, if desired.  Veal may be used instead of chicken.