1 chicken, cut up
4 c. water
1 c. chopped onion
5 tsp. instant bouillon or 5 chicken bouillon cubes
1/4 tsp. pepper
2 c. sliced carrots
1/3 c. flour
1/2 c. water
1 1/2 c. sliced celery

Heat chicken, 4 cups water, the onion, bouillon and pepper to boiling in 4 quart Dutch oven; reduce heat. Simmer uncovered 30 minutes. Add carrots; simmer 10 minutes.

Mix flour and 1/2 cup water. Stir flour mixture and celery into chicken mixture. Cook, stirring constantly until thickened.

Mix 1 cup sifted flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, 2 tablespoons salad oil. Sift dry ingredients.

Combine milk and salad oil; add to dry ingredients, stirring just until moistened. Drop by spoonfuls into boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.