Chicken, 2 1/2 to 3 lbs., ready to cook weight, cut into serving pieces
1 slice onion
1 stalk celery
1 carrot
1 1/2 tsp. salt
About 3 c. boiling water
6 tbsp. flour

Remove pinfeathers and wash chicken. Place in 4-quart saucepan. Add onion, celery, carrot and salt. Add boiling water to almost cover chicken. Cover with a close-fitting lid and boil gently over low heat 30 minutes or until just tender, but before meat begins to loosen from the bones.

Drop dumplings (8 to 10 spoonfuls) into gently boiling chicken and broth so they rest on chicken; cook for 10 minutes, then cover and cook 10 minutes longer. Remove dumplings and chicken to hot platter. Keep in warm place while you thicken chicken broth.

Blend flour with enough cold water to make a smooth mixture. Pour slowly into stock, stirring vigorously; bring to boil and boil for about 2 minutes. Strain if desired. Pour over chicken and trim the tops of dumplings with a strip of pimento if you like.

SPINACH DUMPLINGS:

Combine: 3/4 c. finely chopped fresh spinach 1 tsp. onion salt or fresh chopped onion

With fork mix lightly, then stir in about 1/3 cup milk, just enough to make a stiff dough. Makes 4 servings (8 to 10 dumplings).