1 stewing hen
3 c. flour
1 egg
1 tsp. salt
1/2 c. cold water
1 tbsp. shortening

Cut chicken for stewing. Barely cover with water and cook until tender for 2 to 3 hours. Remove chicken from stock. Remove bones. Put flour in mixing bowl in the center of flour, put egg, shortening, salt; slowly add cold water. Roll thin and cut 2 to 3 inch strips. Work flour into dough. Drop into fast boiling broth one at a time. When all dumplings are added lower heat and simmer about 15 minutes. Place chicken back in the stew and serve.