Creamed Chicken.
Prepare it the same as for fricassee chicken, put in a kettle, cover it with water and let it cook till tender, before removing from the kettle season with salt and pepper, then remove from the kettle when cool, remove it from the bones and thicken the gravy with 2 tablespoonsful of flour in a little cold water to dissolve the flour, then add 1 cup of milk and cream and serve with hot waffles.