1 bunch broccoli
2 env. Knox gelatin
1/2 c. cold water
1 1/4 c. hot chicken broth (College Inn)
3 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. each pepper and Tabasco
4 hard cooked eggs, chopped
1 c. mayonnaise

Cook broccoli in 2 cups boiling salted water for about 20 minutes or until just done. There should be 2 cups, packed. In a small bowl, dissolve gelatin in cold water. Heat broth and dissolve gelatin in it completely. Place broccoli in a large bowl, add gelatin-consomme mixture; add Worcestershire, lemon juice, salt, pepper, Tabasco and the eggs.

Place bowl in the refrigerator in another bowl filled with ice cubes. Stir occasionally until mixture thickens; remove from refrigerator and stir in mayonnaise. Pour mixture into a 6 cup mold that has been rinsed in cold water. Refrigerate overnight. To unmold, dip mold in warm (not hot) water and invert onto serving platter. Decorate with cherry tomatoes, etc.