1 pkg. lemon Jello
1 1/2 c. chicken stock
3/4 c. diced celery
1/4 c. green pepper
4 eggs, hard boiled, chopped
3/4 tsp. salt
Dash of pepper
1 c. mayonnaise
2 tbsp. vinegar
1 (7 oz.) can tuna fish
Pimento for color; optional

Heat 1/2 cup chicken stock. Add Jello, stirring until dissolved. Remove from heat and stir in remaining 1 cup stock. Chill until mixture is consistency of beaten egg white. Then blend mayonnaise and vinegar and add to gelatin mixture. Mix tuna, celery, green pepper and eggs and add to gelatin mixture. Put into greased loaf pan and refrigerate; can be prepared the night before. (Chicken can be substituted for tuna fish; 2-3 boned chicken breasts equal 7 ounce canned chicken.) Unmold and slice to serve with garnish. Serves 8.