4 lb. chicken
1/4 c. milk
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/2 c. fat
1/2 lb. mushrooms
1 tbsp. chopped onions
2 c. hot cream or evaporated milk

Cut chicken into serving portions, dip into milk, then into mixture of flour, salt and pepper. Brown chicken in fat and place in deep baking dish. Cook mushrooms for 3 minutes in fat remaining in pan and add with onion to chicken. Cover with the cream. Cook in moderate oven (350 degrees) until chicken is tender and the cream cooks to a thick sauce, from 1 to 2 hours. Serves 8.

BAKED CHICKEN IN CREAM:

Omit mushrooms and onions.

CHICKEN AND MUSHROOM CASSEROLE:

Omit mushrooms, onion and cream. Add 1/2 cup hot water to chicken before baking. When chicken is tender, mix 1 can mushroom soup with 3/4 cup milk, heat and pour over chicken. Bake 15 to 20 minutes longer.