1 stewing chicken or Capon, quartered (You may use all breasts also.)
Celery
Onion
Bay leaf
Salt

Boil chicken with celery, onion, bay leaf and salt. When tender, remove from stock and sprinkle with paprika and set aside in baking dish. Remove celery, onion and bay leaf from stock. Set stock aside. Keep chicken warm in holding oven at 225 degrees. Serve chicken separately with dumplings as side dish.

DUMPLINGS:

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter
2 eggs, well beaten
Milk

Sift flour, baking powder and salt together. Cut in butter. Add egg with enough milk to hold together to make a dough. Flour board and rolling pin. Roll out dough thin, then cut in strips and drop into boiling broth. Cover and cook 8 to 10 minutes without opening the cover.

I like to serve this with Steamed Broccoli and a nice Tossed Salad.