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Chicken Aspic from the Stock

1 qt. steamed stock. 1 onion. 1 box Knox gelatin. 1/2 pt. water, cold. Cut onion in pieces, drop into stock, let stand or put on fire to season; salt and pepper to taste. Let gelatine soak in half pint cold water. Pour over this the hot strained stock. When nearly cold put into mold. Add to this the yolks of hard boiled eggs, or one or two whole eggs cut into pieces. Stuffed olives look pretty cut in rings through this aspic. This makes a pretty ring to serve the chicken salad in, and can be garnished with cucumber daisies on lettuce.