Fried Chicken with Cream Gravy 

Select a young chicken weighing from 1 1/2 to 2 pounds. Dress and disjoint, chill. When ready, have a deep fry pan with grease at least two inches deep.

Sift enough flour in which to roll the chicken pieces (a cup and a half or two cups). Add salt and pepper to the flour, roll each piece in flour and place in the hot grease. Put the largest pieces in first and on the hottest part of the pan. When all is in, cover for 5 minutes. Remove top and turn when the underside is well browned. Replace top for another 5 minutes, remove and cook in open pan until the bottom side is browned. About 30 minutes in all will be required for cooking chicken if it is not too large. Do not turn chicken but once; too much turning and too long cooking will destroy the fine flavor which is there when well cooked.