Cook chicken with bouillon cubes
1 egg
1/2 c. Crisco
1/2 c. warm water
Salt to taste

Flour to make a stiff dough. Roll real thin. Cut into strips and drop into hot chicken broth.

LARGE QUANTITY:

1 c. Crisco
2 eggs
1 c. warm water

Flour to make a stiff dough. Roll real thin. Cut into strips and drop into hot chicken broth.