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Chicken Salad

1 C boiling chicken broth (free from fat) Mrs. C. I. Casey. 1 pimento, cut fine 1 T vinegar 12 t salt 1 C chicken cut medium coarse Shake of cayenne pepper 1 C celery cut fine 1/2 C heavy cream-whipped Dissolve jello in boiling broth. Chill. When cold and slightly thickened beat with a rotary egg-beater until consistency of whipped cream. Mix chicken, celery, pimento, vinegar, salt and cayenne pepper, add to jello fold in whipped cream and turn in mold. Chill until firm, Serve on lettuce and garnish with stuffed olives. Serves six. Hannah Meyer.