1 1/2 c. boiling water
1 pkg. lemon Jello
1 tsp. vinegar
1 tsp. salt
1 sm. can chicken
3 hard-boiled eggs, chopped
1/2 c. mayonnaise
1/2 c. chopped celery and olives

Add boiling water to Jello and stir until dissolved. Add vinegar and salt and put aside until partially set. Fold in rest of ingredients. Put into a 4 x 9 inch loaf pan or individual molds and refrigerate until firm. Yield: 6 to 8 servings.