1 hen, boiled and de-boned
1 stalk celery
6 eggs, boiled
1 c. salad dressing
Salt, to taste
2 env. gelatin
Chicken stock

Boil 1 hen until tender; take meat off bones and grind in food chopper. Grind in 1 stalk celery and 6 boiled eggs. Add 1 cup salad dressing and salt to taste. Soak 2 envelopes of gelatin in enough cold water to dissolve, then add 1 quart of the hot chicken stock to the gelatin. Pour over seasoned ground ingredients. Mix well and put in refrigerator loaf bowls until it congeals. Slice and serve.