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Chicken Timbale Salad

Mix one cup of chopped chicken with half a cup of grape-fruit pulp and half a cup of diced canned pineapple. Dissolve a chicken bouillon cube in half a cup of boiling water and add a tablespoonful of vinegar, salt and pepper to taste. Soak a tablespoonful of gelatin in a quarter cup of cold water, add it to the vinegar and bouillon and stir until the gelatin is dissolved. When cool, add slowly half a cup of mayonnaise, beating it well.

Now add the fruit and chicken. Put into oiled timbale molds and chill. Unmold and arrange on a platter with shredded celery, that has been marinated in French dressing. Decorate with mayonnaise.