2 c. flour, sifted
4 tsp. baking powder
1 tsp. salt
2 eggs, beaten
1/2 c. milk
1 tbsp. parsley

Sift flour, baking powder and salt. Break eggs into a cup measure. Add 1/2 cup milk or more to make 1 cup. Beat eggs and milk thoroughly. Add liquid and parsley to the flour mixture and stir until smooth and stiff. Drop by spoonfuls over steaming hot chicken soup or stew. Cover. Allow to steam over low heat for 10 minutes. Do not lift cover.