PAN: 12 BY 2 1/2 BY 20-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN 1. COOK POTATOES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4. 2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 3. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY BASE, CHICKEN AND 3 GALLONS OF WATER; STIRRING TO PREVENT STICKING. 4. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 5. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND CHICKEN TO SAUCE. 6. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 7. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 8. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. 9. ADD SHORTENING OR SALAD OIL; MIX WELL. 10. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF CHICKEN MIXTURE IN EACH PAN. 11. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 5, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 2. IN STEP 5, 4 LB 5 OZ (2/3 NO. 10 CN) CANNED, SLICED CARROTS, DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 9. 3. IN STEP 7, 12 OZ (1 3/4 CUPS) SOUP AND GRAVY BASE, CHICKEN COMBINE WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A01200. IN STEP 1, OMIT SALT 4. IN STEP 9, 1 LB 3 OZ (1-NO. 2 1/2 CN) PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. 5. IN STEP 14, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIONAL FLOUR. 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 11 THROUGH 15. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15001 SERVING SIZE: 1 CUP PLUS From the (actually used today!). Downloaded from G Internet, G Internet.