1 1/2 c. flour
1 egg
1 tsp. salt
1/3 c. shortening (preferred: skim chicken fat from broth and use that)
Milk or broth to make a soft biscuit dough

Stew a chicken in 3 quarts water. Skim and strain broth when cool.

Dumplings: Mix flour and fat as for a pie crust. Add egg and salt. Add milk or broth to make a soft dough. Roll out on a floured board to 1/4 inch thickness. Cut into 2 inch wide strips, then cut strips diagonally into pieces.

Bring about 2 quarts of chicken broth to a rolling boil. Drop dumplings into boiling broth a few at a time so they don't stick. Cover. Reduce heat and cook slowly about 1/2 hour.