1 (2 or 3 lb.) fryer
Salt if wanted

DUMPLINGS:

2 c. flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. Crisco
Milk

Put chicken in 3-quart Dutch pot. Cover with water and boil until tender. Remove chicken from broth and bone and chop. Return to broth.

Sift together first 3 ingredients. Cut in shortening with pastry blender or 2 spatulas until a coarse meal is done. Add enough milk to make a soft dough.

Turn dough onto floured wax paper and pat to 1/4-1/2 inch thick. Cut into 2x3 inch pieces. Drop into boiling broth and chicken and cook over medium heat 45 minutes, stirring occasionally.