Boil chicken and remove skin and bone.

DUMPLINGS:

2 1/2 c. flour
1/4 tsp. salt
2 eggs
1/2 c. milk
1/2 c. water
1/2 c. butter

Beat eggs and butter lightly. Add milk and water. Place sifted flour and salt in a bowl and add egg and butter mixture. Drop dumplings into boiling chicken stock. If thicker broth is desired, add flour, water, salt and pepper.