1. Wash Chicken Thoroughly, Inside And Out, Under Cold Running Watr. Drain Well.

2. Place Chicken In Stock Pot Or Steam-Jacketed Kettle; Add Water, Salt And Bay Leaves. Bring To A Boil; Reduce Heat; Simmer 1 Hour Or Until Tender.

3. Remove Chicken; Strain Stock; Reserve Stock For Use In Step 5.

4. Remove Meat From Bones And Skin; Cut Into 1 " Pieces. Set Aside For Use In Step 9.

5. Reconstitute Milk; Add To Stock; Mix Thoroughly. Heat To A Simmer In Steam-Jacketed Kettle Or Stock Pot. Do Not Boil.

6. Combine Shortening Or Salad Oil And Flour; Mix Until Smooth.

7. Gradually Add Flour Mixture To Milk And Stock, Stirring Constantly. Cook Until Thickened, About 10 Mintues. Stir As Necessary.

8. Add Pepper, Onions And Celery; Bring To A Boil, Stirring Constantly.

9. Add Chicken, Peppers And Pimientos To Sauce; Heat To Serving Temperature.

And 6 Lb 14 Oz Fresh Celery A.P. Will Yield 5 Lb Chopped Celery.

2. In Step 8, 2 Oz (2 1/3 Cups) Dehydrated Onions May Be Used. See Recipe No. A-11.

3. In Step 9, 1 Lb 4 Oz Fresh Sweet Peppers A.P. Will Yield 1 Lb Chopped Peppers.

4. In Step 9, 2 1/2 Oz (2 Cups) Dehydrated Green Peppers (See Recipe No. A-11) Or 1 Lb Frozen, Diced, Grren Peppers May Be Used. Thaw Peppers.

5. In Step 9, 2-7 Oz Cn Canned Pimentos May Be Used.

6. One D-Ladle May Be Used. See Recipe No. A-4. Cook Until Thickened, About 10 Mintues. Stir As Necessary.