1 hen or fryer
1 c. sweet milk
2 tsp. baking powder
1 tsp. salt
2 c. flour

Cover and cook chicken until done. Season with salt. Have at least 2 quarts of broth. Add salt and baking powder to milk. Stir in 1 cup of flour, then add 1/2 cup more. The dough should be stiff but not too dry. If it seems sticky, add 1/4 cup more and stir in well. Last 1/4 cup, put on dough board. Use 1/2 dough and roll out thin as for pie crust. Take knife and cut in strips. Have chicken broth boiling. Save about 1/2 cup of broth if they seem to dry add it.