Stewing chicken
8-10 potatoes

Cook stewing chicken. Remove meat from bones and cut into small pieces. Reserve broth.

DOUGH MIX:

1/2 c. milk
1 egg
1/2 tsp. baking powder
1 1/2 c. flour
1/2 c. shortening (or lard)

Mix shortening (lard) and flour until crumbly. Add milk and egg mixture. Add more flour if too soft to roll out on floured surface. Cut into 2 inch squares.

Peel 8-10 potatoes, sliced 1/2 inch thick. Drop one layer dough, one of chicken, one of potatoes until all ingredients are used. Bake until potatoes are soft and dough is brown. Bake at 350 degrees for 30 minutes to 1 hour.