5 lb. hen (you need not be to particular about her youth)
1 med. onion
3 celery tops
1 tbsp. salt
3 c. hot water

Simmer in a heavy covered kettle until tender. Takes 3 to 4 hours. Cool chicken and chill broth. Skim the fat from the broth. Remove meat from bones in large pieces, moisten with a little broth and set aside. Measure the broth and add enough canned chicken broth to make 6 cups.

(Don't use water, you are making a sauce, not soup.) Thicken reheated broth with a smooth paste made from 3/4 cup flour and 1 cup water. Simmer, stirring until slightly thickened. Bring broth to boil up over them, add another layer and repeat for tenderness. Add chicken and pour into heated bowl. With a tossed salad and light dessert this should serve 6, but my, three manage to scrape the bowl!

DUMPLINGS:

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

Milk (add a drop or two of yellow food coloring) to make soft dough. Mix as you do biscuits. Let stand 15 or 20 minutes. Roll as thin as possible, cut in squares (2 or 3 inch). Drop into broth as described above.