1 (3 1/2 lb.) stewing chicken
1 c. celery
1 c. sliced carrots
1 tbsp. salt
1/2 tsp. pepper
1 c. cold water
1/4 c. flour

DUMPLINGS:

1 c. corn meal
1 c. flour
1/2 tsp. salt
1 egg, beaten
1 tbsp. baking powder
3 tbsp. shortening
3/4 c. milk

For chicken base, place chicken, celery, carrots, salt, pepper in large kettle add enough water to cover. Bring to boil, cover and cook slowly about 2 hours. Remove chicken from kettle. Combine flour and 1 cup cold water mix to remove lumps. Slowly add to the hot broth stirring until thickens.

Put chicken pieces back into kettle.

For dumplings sift together dry ingredients cut in shortening until mixture resembles crumbs, stir in egg and milk. Drop batter by tablespoon on top of boiling chicken base. Cover and let cook for about 25 minutes without lifting cover.