2 c. White Lily self-rising flour
1/4 c. Crisco
1 3/4 c. milk
1 egg, beaten
1 chicken, cut up
1/2 stick butter
Black pepper

Stew chicken until done. Remove chicken from broth. Add butter and 1 cup milk to broth. You should have 6 or 7 cups broth. Mix flour, Crisco and 3/4 cup milk. After mixing, stir in beaten egg. Bring broth to boil, turn off heat. Drop dough by teaspoon in broth. Sprinkle with pepper. Turn heat on low. Cover and cook until dumplings are done. Serve with stewed chicken.