24 hens
15 gallons crushed tomatoes
7 gallons English peas
7 gallons lima beans
7 gallons corn
3 1/2 gallons cream corn
3 1/2 gallons white corn
110 lbs. potatoes
Dash of red pepper
1 box salt
1 box black pepper
50 to 60 lbs. onions

Use all of broth from cooking hens. Bone and be sure to remove all skins, livers and gizzards before adding to stew. Slice potatoes and onions thin. Add about 1/2 gallon of water to pot and bring to a boil before adding potatoes and onions. Add tomatoes and chicken. Cook for an hour or so before adding peas and beans.

When potatoes and onions are tender enough to mash, add corn and stir well or corn will cause the stew to stick to pot.