1 env. Knox gelatin
2 c. chicken broth
1 c. mayonnaise
1/2 c. cold water
1/2 c. sweet pickle relish
1 pkg. frozen peas
4 hard cooked eggs
1 lg. chicken, cooked and cut into small pieces
1-1/2 tbsp. lemon juice
1 tsp. salt
1 c. celery, chopped
1 c. sliced almonds

Soften gelatin in cold water. Add hot broth and chill until syrupy. Add rest of ingredients and garnish with two of the eggs, sliced. Chop other two and add to mixture. Add more gelatin if salad is not firm enough. Serves 6 to 8.