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Jellied Ham Mousse

1 tbsp. gelatin
1 1/2 c. boiling water or bouillon
1/4 c. cold water
Salt and pepper to taste
2 c. cooked ground ham
1/4 c. chopped celery
1/2 c. mayonnaise
1 slice chopped onion
1/4 c. chopped pickle
6 chopped olives

Soak gelatin in cold water and dissolve in boiling water. Chill; and when nearly jelled combine with remainder of ingredients. Moisten a mold, decorating sides and bottom with olives. Chill until firm. About 10 servings.

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