6 hens
7 fryers
4 gal. milk
4 cans evaporated milk
1 lb. butter
4 lbs. plain flour
16 chicken bouillon cubes
Salt & pepper
8 boxes crackers

Use 4 canners to cook hens and fryers with water about 1/2 full in each canner. Debone all chicken. Remove all skin and bones. Pour broth into large iron pot with fire underneath. Bring broth to boil and add 4 gallons milk. Bring this to a boil and add thickening made of flour and canned milk. Add bouillon, butter and salt and pepper to taste. Add chicken. Remove from heat to avoid scorching.