1 lg. fryer, cooked and boned

DUMPLINGS:

2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. Crisco
1 stick butter
Black pepper to taste

Boil chicken. Bone and add back to broth. Add butter. Mix flour, salt, baking powder and Crisco. Add enough water to make a soft dough. Divide into 3 parts. Roll out thin and cut in strips. Break into 1 inch bits and drop into boiling broth to which the black pepper has been added.

Break all the dough into the broth, adding water if needed. Cook until dumplings are tender. Serve hot.