1 (4-5 lb.) hen
3 env. gelatin
1/2 c. cold water
2 c. hot chicken broth
3 ribs of celery
1 sm. bottle of stuffed olives
10 hard boiled eggs
1 jar Indian relish
1 sm. jar pimiento
1 c. salad oil
2 c. mayonnaise
Garlic salt & seasoning to taste

Simmer hen or large fryer until tender. Remove meat from bones, cool and dice. Soften gelatin in cold water and dissolve in hot chicken broth. Dice the eggs, celery and pimiento. Mix all ingredients and season. Turn into a glass loaf or salad mold. Chill until set. This is good for luncheons.