1 good size hen (boiled or baked cut in sm. pieces)
4 c. chicken broth (with fat skinned off)
3 pkg. Knox's plain gelatin
1/2 c. cold water (may need a little more to moisten gel)
1 c. finely chopped celery
1/2 c. finely chopped nuts (pecans)
6 boiled eggs, chopped fine
1-2 slices pimento (cut sm. with scissors)
1 lemon (juice)

Soak gelatin in cold water until dissolved then add to the hot chicken broth. Do this first and let cool while you cut up ingredients. Then add chicken, egg, celery, pimento and nuts. Then add lemon juice and taste. Add how much salt you need. Red and black pepper can be added. This amount serves at least 24, put in large, shallow pan (6 x 8 inches about 1 inch length). The pimento scattered through it makes it much prettier, and you can make a red poinsetta on each source with pimento petals and olive center when you serve it.