1 frying chicken, cut up
All-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon pepper
Butter
Solid vegetable shortening
2 cups light cream

Shake moist pieces of chicken, a few at a time, in a paper bag with 1/2 cup flour, the salt and the pepper until thoroughly coated. Melt equal amounts of butter and shortening to 1/2 inch depth in large, heavy covered skillet. Put in chicken; cover and brown quickly in hot fat on all sides. Reduce heat and continue frying slowly 25 minutes, turning once or twice. Remove cover during last 10 minutes of cooking. Remove chicken. Drain off all but 2 tablespoons fat from pan; stir in 2 tablespoons flour. Add cream gradually, stirring constantly. Season and cook until thickened.