1 (3 to 4 lb.) hen
1 1/2 c. chicken broth
1 c. cooked rice
1 1/2 c. bread crumbs
1 1/2 c. milk
1 pimento, chopped
4 well beaten eggs

Boil the hen until tender in enough lightly salted water to make 1 1/2 cups broth. Bone the hen and cut the meat into bite-size pieces. Save the broth to use later. If there is not enough broth to make 1 1/2 cups, add a little hot water.

Mix all the ingredients well in the order given. Put in a 9 x 13 inch loaf pan. Bake in a 350 degree oven for 45 minutes. Allow to cool in the pan before turning out. This dish may be prepared the day before using. Serve with sauce. Serves 10.

SAUCE FOR CHICKEN LOAF:

1/2 c. butter
2 tbsp. flour
1/2 to 1 c. med. cream
1/4 c. chopped pimento
1 sm. can mushrooms (sauteed in butter)
1/4 c. chopped parsley

Make white sauce of butter, flour and cream. Add mushrooms, pimento and parsley. Serve warm over chicken loaf.