5 lb. stewing chicken
1 c. chopped celery
1 c. chopped onion
1 tsp. salt

Cut up chicken as for frying and cover with water in Dutch oven. Add salt and chopped celery and onion. If broth cooks down, add enough water to cover chicken. Simmer about 3 hours or until chicken is tender.

DUMPLINGS:

1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder (plain flour)
1 tsp. fat skimmed from chicken broth
1/4 c. milk, more or less

Sift together flour, baking powder and salt. Add chicken fat and just enough milk to make a very stiff dough. Form walnut-sized balls and drop into pot of chicken. Boil rapidly 10 minutes, taking care not to lift pot cover so dumplings will be light and fluffy. Serve at once. (If pot is large, dumpling recipe may be doubled.) Serves 8.