ham, chicken or beef with bone
3 c. flour
1/4 c. Crisco
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. sugar
1/2 c. broth, with 1/2 c. cold water
potatoes, diced

Cook ham with bone in water in 6 qt. pot. Chicken or beef with bone may also be used. When meat is tender, remove meat from bone and return to broth. Keep pot about 3/4 full with water. Put all dry ingredients together in large bowl. Add crisco, working together with hands until fine and mixed well. Combine broth with cold water until lukewarm or 1 cup. Start adding cooled broth in small amounts until dough forms a firm dough or ball. Roll dough about 1/4 inch thick. Cut in strips about 1 1/2 inches wide and 2 inches long. Be sure water is boiling before adding dough. Put in 6 to 8 pieces of dough at a time then punch down with fork under water; it will double in size. Keep adding dough until gone. Dice potatoes and put in pot. Cook over medium heat for about 20 minutes or until potatoes are done. Stir often.