1 stewing chicken
1 1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1 1/2 tbsp. shortening
3/4 c. milk

Stew chicken. When tender, pick meat from bones. Put meat in a large pan with a tight fitting lid. Add 4 cups of broth.

Sift together the dry ingredients and cut in shortening. Stir in enough milk, mixing only to moisten the dough thoroughly. Drop by teaspoons into the boiling chicken broth. Dip the spoon into boiling broth liquid first so the dough will slide off easily. Cover pan and cook 15 minutes. Makes 6 servings.