1 cup chicken stock
1/2 teaspoon salt
pinch of celery salt
1 10-15 oz can boned chicken
2 tsp. Knox granulated gelatine
2 tbsp cold water
1 cup whipped cream
1 tablespoon chopped olives
2 egg whites, beaten to stiff peaks

One cup of chicken stock (made from Armour's Chicken Bouillon Cubes), one half teaspoon of salt, a pinch of celery salt, one cup of Armour's Veribest Boned Chicken, two teaspoons of granulated gelatine, two tablespoons of cold water, one cup of beaten cream, one tablespoon of chopped olives, and whites of two eggs. Heat the stock, seasoning and gelatine which has been soaked in cold water. When dissolved, add the chicken finely minced with fork, and the cream. Beat well and fold in the well-beaten whites of eggs.

Pour into buttered molds and chill for two or three hours. Serve as salad with mayonnaise.

—MRS. A. E. RICHESON, 830 Canal St., Mt. Vernon, Ind.