4 c. rich chicken broth
3 tbsp. shortening (not butter fat)
1 c. plain flour
3 tbsp. milk
1 egg

Mix milk, shortening and egg. Add flour, stirring with spoon until well mixed. Knead with finger tips. When dough is silky roll on pastry sheet until very thin. Cut in three inch squares, drop in boiling broth. On a low heat, cook eight or ten minutes. Salt and black pepper to taste. Leave chicken in broth and add water if desired. Serves six to eight.