1 env. unflavored gelatin
1/4 c. water
2 c. boiling chicken broth
Salt and pepper
4 hard-cooked eggs
2 c. finely chopped, cooked chicken
1/4 c. finely chopped green pepper or parsley
1 c. finely chopped celery

Soften gelatin in the 1/4 cup water. Add softened gelatin to boiling broth and stir until gelatin is thoroughly dissolved. Season to taste. Cool. Chop egg yolks and whites separately. Arrange in layers in a greased loaf pan in this order: half the chicken and then the egg whites, celery and green peppers mixed together, egg yolks and remaining chicken. Season egg and celery layers with salt and pepper. Carefully pour in the broth so the layers are not disturbed. Cover and chill overnight. Unmold and slice to serve.