Sun-Gold Egg Mold

Hard-cooked egg slices in shimmering gelatin top zippy egg salad for this luncheon treat.

Makes 6 servings.

1 envelope unflavored gelatin
1/4 cup water
1 can (13 3/4 ounces) chicken broth
1 teaspoon Worcestershire sauce
2 pimientos (from a 4-ounce can)
5 hard-cooked eggs, shelled
1/2 cup diced celery
1 teaspoon grated onion
3/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1 teaspoon salt

Procedure:
1. Soften gelatin i water in a small saucepan; hat over low heat, stirring constantly, just until gelatin dissolves. Stir in chicken broth and Worcestershire sauce. Chill 50 minutes, or until as thick as unbeaten egg white.
2. Cut 6 one-inch-long strips of pimiento; arrange, petal fashion, in the bottom of a 4-cup mold. Chop remaining pimiento; set aside for step 4.
3. Spoon 1 cup of the thickened gelatin over pimiento in mold. Slice 2 of the hard-cooked eggs lengthwise; press 6 of the prettiest slices into gelatin around side of mold. Chill again until sticky-firm.
4. While gelatin chills, chop remaining whole eggs and slices; place in a medium-size bowl with chopped pimiento, celery, onion, mayonnaise or salad dressing, lemon juice and salt. Mix well, then fold in remaining thickened gelatin.
5. Spoon over sticky-firm layer in mold. Chill until firm.
6. Unmold onto a serving plate. Frame with cucumber slices, if you wish.