Congealed Tuna Salad - cooking recipe

Ingredients

2 envelopes gelatin
1/2 c. cold water
4 chicken bouillon cubes
1 1/2 c. boiling water
2 cans tuna
1/2 c. mayonnaise
1/2 c. celery
1/2 c. olives
3 boiled eggs

Preparation

Dissolve gelatin in 1/2 cup cold water for 5 minutes. Dissolve chicken bouillon cubes in 1 1/2 cups boiling water.
Add gelatin to bouillon cubes.
Add tuna, mayonnaise, celery, olives and boiled eggs.
Chill in your favorite mold or in a small bowl.