Cook 1 fat hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat from bones and cut into small pieces.

Thicken broth with 7 tablespoons flour and 3/4 cups water. Mix with egg beater and season to taste. Add a few drops of yellow food coloring. Strain over chicken. Reserve 4 cups of gravy in a flat pan for dumplings.

DUMPLINGS:

1 egg
2/3 c. milk
1 tbsp. oil or melted shortening
1 1/2 c. flour
2/3 tsp. salt
4 tsp. baking powder

Sift dry ingredients into liquid and stir briskly until blended. Drop dumpling batter by teaspoons into boiling gravy. Cover and cook gently 8-10 minutes or until done.