3 to 4 lb. chicken, cooked
6 c. water
1 stick butter
Salt and pepper to taste
1 c. milk

DUMPLINS'
3 c. self-rising flour
2 tbsp. shortening
1 c. or more hot water

Cook a chicken in a large pot with water, butter, salt and pepper to taste. Cook until tender. Add 1 cup milk.

DUMPLINS': Cut shortening into flour. Add enough water, as hot as hand can stand, to flour mixture and work to form a firm dough. This requires some kneading to make smooth. Roll out dough very thin on floured surface. Cut dough into strips, approximately 1x3 inches. Drop strips of pastry into pot with boiling broth and chicken. Just put in one layer of pastry at a time.

Replace lid, cook pastry a few minutes, stir, then add another layer of pastry until all is used. Replace lid and continue cooking about 15 minutes until dumplins' are done. Remove bones from chicken before adding pastry to pot.