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CHICKEN MOUSSE

1 (3 oz.) pkg. lemon or orange pineapple Jello
1/2 tsp. salt
1 3/4 c. boiling chicken broth or bouillon
Dash of cayenne
2 tbsp. vinegar
1/3 c. whipping cream
1/3 c. mayonnaise
1 c. diced cooked chicken
1 c. finely chopped celery
1 tbsp. chopped pimento

Dissolve Jello and salt in boiling broth. Add cayenne and vinegar; chill until thick. Whip the cream. Fold cram and mayonnaise into gelatin, blending well. Then fold in remaining ingredients. Pour into a 1 quart mold or individual molds. Chill until firm; unmold. Serves 4. Note: Make in ring mold, then fill center with potato salad. This makes a complete meal.