1 whole chicken, cut up and boil 1 hour in 2 c. water
1 chopped onion
4 stalks celery, cut in pieces
2 cubes chicken bouillon
1/4 c. flour
1/2 c. water
1 tbsp. salt

One whole chicken, cut up and boil 1 hour in 2 cups water, 1 tablespoon salt, 1 chopped onion, 4 stalks celery cut in pieces. Cool chicken - debone and discard bones and skin. Defat broth. Sieve cooked onion and celery and add 4 cups of broth. Add 2 cups bouillon to broth, add chicken. Mix 1/4 cup flour in 1/2 cup water, add to broth and simmer to thicken.

DUMPLINGS:

2 c. sifted flour
3 tsp. baking powder
2 tbsp. shortening
1/4 tsp. paprika
1 c. milk

Two cups sifted flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons shortening, 1/4 teaspoon paprika. Mix until crumbly. Add 1 cup milk to make soft dough. Drop by spoonfuls into hot chicken mixture. Cover, simmer 02 minutes. No peeking, to steam dumplings. Serves 6.