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Jellied Chicken Cream Salad

1/2 cup Mazola Mayonnaise 1/2 cup whipped cream 3/4 tablespoon lemon juice 11/2 cups cooked chicken, minced 1/3 cup celery, minced 2 tablespoons gelatine 2 tablespoons cold water 1/4 cup stuffed olives, minced very fine Let the gelatine stand five minutes in the cold water. Set the dish in hot water until gelatine melts. Add to the Mayonnaise, fold in the cream and add the remaining ingredients. Transfer to small moulds rubbed with Mazola and chill for several hours. Arrange individually for service. Turn out each mould on a slice of tomato. Top each mould with half a stuffed olive, garnish with lettuce and pass extra Mayonnaise.