1 whole chicken
1 Spanish onion
7 carrots
7 celery stalks
Bay leaves
Whole cloves
Whole allspice
Salt
1 box farina
2 eggs
Crisco
Salt

Cut up 1 whole chicken, clean off skin. Combine in large soup pot: 1 onion cut up, carrot, celery, 3 to 4 bay leaves, 5 to 6 whole cloves, 5 to 6 whole allspice, and salt to taste. Fill pot with water, let cook on low heat 4 to 5 hours.

One half hour before eating, in mixer, 2 tablespoons Crisco (shortening), 2 eggs, 1/2 glass water. Gradually add farina until it pulls away from sides. In boiling salt water add dumpling mix by the teaspoon, drop into hot water, let cook 20 minutes. Drain, serve with soup.