1 (2 1/2 to 3 lb.) chicken
1/4 tsp. yellow food coloring (optional)
3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
5 tbsp. shortening
1 1/2 c. milk
2 eggs, well beaten

Boil chicken in salted water until tender. Remove from broth, cool slightly, debone and set aside. Reserve 2 1/2 quarts of chicken broth.

DUMPLINGS:

Mix dry ingredients. Cut in shortening; add milk and eggs. Stir well. Place on floured board, knead and shape into a roll 1 inch in diameter. Cut into 1 inch slices and drop into boiling broth to which food coloring has been added. Cook until tender, add chicken and serve. Serves 4-6.