1 (3-7 lb.) hen or fryer
1 thick sliced onion
Salt & pepper to taste
1 1/2 c. sifted self rising flour, slightly shaken down
3 tbsp. shortening
7 tbsp. cold milk

Cook hen until tender, covered with onion, salt and pepper. Bone chicken and set aside; cool broth and skim off fat.

Mix salt, flour, shortening and milk as for pie crust. Roll very thin and cut into 1"x3" strips and drop, one at a time, into 1 1/2 quarts of vigorously boiling broth. After last strip is dropped into broth, allow to cook 60 minutes. Remove pot from heat, add boned chicken and stir gently. Let stand at least 1 hour before serving. Warm gently to serving temperature.

Serves 6-8.