4-5 lb. stewing chicken, cut up

Boil and stew for several hours; debone and skin. Save broth. (Use 3-4 quarts water.) Salt, pepper, onion to taste.

DUMPLINGS:

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

Bring chicken and broth to boiling. Drop dumplings by tablespoon into boiling broth. Cook uncovered 10 minutes. Cover and cook 10-15 minutes longer on simmer.

Dumplings: Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.