3 c. plain flour
1 tsp. salt
Crisco, size of an egg

Mix together. Cover whole chicken with water and boil in a large boiler with salt and pepper until tender. Remove from stock and cut some of the chicken up into stock. Add 1 cup cooled stock to flour mixture until it sticks together. Roll out very thin on floured board. Cut strips 2 inches wide and drop 3 inch pieces into boiling stock. Cook 10-15 minutes.