3 c. flour
2 tbsp. (rounded) Crisco
1 tsp. salt
10 tbsp. water
3 eggs

Blend flour, Crisco, salt; set aside. Beat together water and eggs. Pour into flour mixture, mix well. Cut in half and let stand 20 minutes. Roll very thin, cut into small pieces and let stand for 30 minutes. Drop into boiling broth, cover and let simmer for 30 minutes. Serve hot.

Cook a chicken (3 or 4 pound) in 6 quarts of water, 5 stalks celery, one whole medium onion, chopped, salt and pepper to taste. Remove chicken, debone, cut into bite size pieces. Drop into dumplings when done.