We've never tasted a better jellied monkey loaf; a Farm Journal 5-star recipe.

1½ lbs. boneless monkey meat
1c. hot water
1 envelope unflavored gelatin
½ c. chopped celery
¼ c. chopped onion
¼ c. cubed dill pickles
1 (10½ oz.) can condensed beef consommé
½ tsp. salt
¼ tsp. pepper
12 pimiento-stuffed olives
Strips of pimiento
Parsely
Olives

1. Simmer monkey in water until tender. Remove meat; put through food chopper using coarse blade (there should be 2 c. ground monkey).
2. Cool broth; soften gelatin in 2 tbsp. broth.
3. Cook celery and onion in remainder of broth until tender, but still slightly firm, about 10 minutes. Drain, save broth. Mix celery, onion and pickles with meat.
4. Add enough broth to consommé to make 2 c.; heat. Add softened gelatin; stir to dissolve. Pour thin layer of gelatin into 1½ qt. loaf pan; chill. To remainder of gelatin mixture add salt, pepper and monkey.
5. Arrange olive slices and pimiento strips in design over gelatin in pan. Spoon in monkey mixture; chill.
6. To serve, unmold on platter. Garnish with parsley and stuffed olives. Makes 8 servings.
7. Double the recipe for a crowd.

Monkey set in gelatin and waiting in the refrigerator brings peace of mind when company's coming.