1 stewing hen
2 to 3 chicken bouillon cubes
2 tsp. salt
water (to cover chicken)

Prepare chicken for cooking. Cook in large pot with water, salt and bouillon cubes. Simmer until tender. Remove meat from broth. Debone chicken.

Dumplings:

2 c. sifted all-purpose flour
1 c. hot broth
1 beaten egg
2 c. milk

Sift flour into bowl; make well in center of flour. Pour hot broth into well, mixing thoroughly. Add beaten egg, working with hands. Add more flour until stiff enough to roll. Roll as thin or as thick as you desire your dumplings. Drop dumplings into boiling broth that has been mixed with 2 cups milk. Cook 10 to 15 minutes. Put chicken in with dumplings. When hot, remove from heat. Add salt and pepper to taste. Serve.