Typed recipe for French Gumbo File on onion skin paper that is stamped with COPY in read at the top. The recipe reads: Parboil one large, fat chicken in a large boiler with plenty of water until meat is very tender and practically falls off bones. The chicken is cut in usual manner before parboiling. 
  
 In large skillet heat 1 1/2 cups of lard, very hot, and to this at one and a half cups flour. Parch flour until it is very dark (not burned but very dark) stirring constantly to prevent flour from scorching. When thoroughly parched add to this several cups of broth from the chicken until thoroughly pulverized; then add this mixture to the parboiled chicken. 
  
Salt according to taste and add to dried red peppers (this number of peppers depends upon size and strength of pepper); add 2 tablespoons of gumbo file. 
  
 Let come to a boil and simmer for about 30 minutes. Remove chicken and serve on separate platter. 
  
 Gumbo is served and soup dishes to which is added rice. Also it adds considerably to the gumbo to serve baked sweet potatoes which are also put in the gumbo in same manner as rice. 
  
 This gumbo makes a full meal with exception of a green salad of some kind, a beverage and dessert; hot biscuits or crackers. 
  
(one large, fat chicken sufficient to serve about six people)