JELLIED CHICKEN AND VEGETABLE SALAD

1 tbsp gelatine
1/4 Cup cold water
1 tsp mustard
3 tbsp vinegar
1 Cup peas
1/2 Cup cream
1 Cup cooked chicken, cubed
3/4 tsp salt
1 Cup celery, chopped
1 1/4 Cup chicken stock
1 pimento, chopped

Soak gelatine in cold water and dissolve in hot chicken stock.  Add seasonings and when cool add cream and chill until partially jellied.  Add other ingredients and pour into mold.  when set unmold onto platter and garnish.  Serves eight.