CHICKEN BROTH:

1 fryer, 2 to 3 lbs., cut up
6 c. cold water

Cook fryer, cut into bite size pieces. Drain. Reserve chicken broth.

3 chicken bouillon cubes
6 peppercorns
3 whole cloves

SOUP BASE:

1 can (10 3/4 oz.) chicken broth
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 c. chopped celery
1/2 c. chopped carrots
1/4 chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt

DUMPLINGS:

2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk

Place fryer water, bouillon cubes, peppercorns and cloves in kettle. Bring to boil. Reduce heat. Simmer until chicken is tender, 1 1/2 hours. Cool chicken slightly. Cut into pieces. Set aside.

Strain in skimmed chicken broth. Place reserved chicken and broth in kettle. Add can of broth, soups, celery, carrots, onions, potatoes, bay leaf, peas and seasoning salts. Put cover on kettle. Simmer on low heat, 2 to 3 hours.

About 30 minutes before serving, mix dumplings. Sift dry ingredients together. Add egg, melted butter and enough milk to make moist stiff batter. Drop by teaspoon into boiling liquid. Cook covered without peeking 18-20 minutes or until dumplings are done. Yields 10-12 servings.