This recipe is for a molded chicken salad and was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Molded Chicken Orange Sauce

Two envs. unflavored gelatin
Two and one-half cups cold water
One-fourth cup sugar
Six-oz. can frozen orange juice concentrate, thawed, undiluted
One-half cup tarragon vinegar
One cup diced cooked chicken or 5-oz. can chicken, diced
One-half cup chopped celery
Salad greens for garnish
Fresh orange sections for garnish
Mayonnaise
Additional orange juice

Sprinkle gelatin over one cup cold water in saucepan; let soften. Place over low heat; stir constantly until gelatin dissolves, four or five minutes.

Remove from heat; stir in sugar and salt. Stir in remaining one and one-half cups water, orange juice and vinegar.

Chill until mixture is slightly thicker than consistency of unbeaten egg white. Fold in chicken and celery; spoon into one-quart mold. Chill until firm.

Unmold on serving platter. Garnish with salad greens and orange sections. Thin out mayonnaise with little orange juice and pass separately, or if using a ring mold, fill center with mayonnaise.–Yields 6-8 servings.