Stew chicken, when tender pick the meat from the bones. Put meat in a large pan with tight fitting lid and add 4 cups of broth. Bring to a boil.

DUMPLINGS:

1 1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1 1/2 tbsp. shortening
3/4 c. milk

Sift together the dry ingredients and cut in the shortening. Stir in enough milk, mixing only to moisten the dough thoroughly. Drop by teaspoons into boiling chicken broth. Dip the spoon into the boiling liquid first so that the dough will slide off easily. Cover pan tightly and cook 15 minutes. Enough for 6 servings.