1 whole chicken
2 c. self-rising flour
3/4 c. buttermilk or sweet milk
1/4 c. corn oil

Cook chicken in plenty of water until done. Take chicken out of liquid. Debone, set aside. Turn stove on low. Salt and pepper to taste.

DUMPLINGS:

In large bowl mix flour, milk and oil thoroughly. Sprinkle 3/4 cup flour on flat hard surface. Dump mixture onto surface. Knead until stiff. Roll out with rolling pin very thin. Cut with sharp knife into strips 1/2 inch wide. Then cut into 1/2 x 1/2 blocks. Turn stove up on high, bring liquid to boil. Drop blocks of dough into boiling liquid. Cook 10 or 15 minutes until done. Replace deboned chicken - cover until served.