Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until dissolved. Add salt and softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Stir in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. VARIATION: Use canned chicken broth or consommé instead of chicken bouillon cubes and water. _1 Serving Equals ½ Vegetable Choice_ JELLIED CHICKEN MOUSSE _8 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1 cup very hot chicken stock ¼ teaspoon onion salt ⅔ cup chilled evaporated milk, whipped 1 tablespoon lemon juice 1½ cups cooked diced chicken Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine in very hot chicken stock to which onion salt has been added. Cool to unbeaten egg white consistency. Beat with rotary beater until fluffy. Fold in whipped evaporated milk and lemon juice. Blend in chicken. Turn into one large mold (6 cup). Chill until firm. VARIATION: Use 1½ cups cooked diced turkey instead of chicken. _1 Serving Equals 1 Meat Choice_ CHICKEN VEGETABLE MOLD _6 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine 2 cups water[10] 2 chicken bouillon cubes 1 cup cooked diced chicken ½ cup cooked or canned peas, well drained ½ cup diced celery 2 tablespoons diced pimiento 1 tablespoon finely chopped parsley Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until cubes are completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in chicken and vegetables. Turn into one large mold (4 cup). Chill until firm. VARIATION: Pour a thin layer of gelatine and chicken stock mixture in a loaf pan and chill until almost firm. Meanwhile, chill remaining gelatine mixture to unbeaten egg white consistency. When the gelatine layer is almost firm, arrange 6 slices of chicken on it; add a little more of the gelatine mixture; chill again. Fold vegetables into remaining chilled mixture and carefully place on the jellied chicken slices. Chill again until mold is firm. _1 Serving Equals 1 Meat Choice_ [Illustration: {uncaptioned}] JELLIED MEAT SALAD _6 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 2 bouillon cubes 1¼ cups water 1½ tablespoons lemon juice 1 teaspoon grated onion 1 cup finely diced cooked meat ½ cup diced celery ½ cup cooked or canned peas, well drained