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1 stewing hen, cut up
1 onion, sliced
2 stalks celery, cut in half
2 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour


3 c. flour
2 tbsp. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. shortening
1 egg, beaten
1 c. milk

Melt butter in frying pan, add chicken and brown on all sides. Place in a pot, add onion, celery salt and pepper. Cover with water and cook until the meat falls off the bones easily.

Sift together flour, salt, baking powder and cream of tartar. Blend in shortening. Add egg to milk and stir. Slowly add to the flour mixture. Turn out on a board and knead until it holds together well. Cut out into biscuits and bake at 425 degrees F. 10 to 15 minutes or until lightly brown.

Remove the chicken from the broth, discard bones, celery and onion.

Return the broth to the heat and bring to a boil. Add the 3 tablespoons flour to 1 cup water and blend until there are no lumps, stir slowly into the broth and cook until it thickens, stirring continuously. Remove from heat and add chicken pieces. Serve over the baked biscuits that have been split in half.

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