Rice and Chicken Luncheon Dish
1 tbs. gelatine
2 tbs. cold water
1 cup hot, well-seasoned chicken stock
2 cups cooked and drained rice
1½ cups chopped cooked chicken or fish
¼ cup finely-cut pimentos
Salt to taste
1½ cups whipped cream
Soak the gelatine in the cold water for 5 minutes. Add the hot chicken stock and stir until the gelatine is dissolved. Cool and add the rice, chicken, pimentos, and season to taste with salt. Fold in the cream which has been whipped until thick but not stiff. Freeze.
Mrs. J. A. Dresp, So. Dakota.