1 sifter plain flour
2 lg. eggs
1/2 c. Crisco
1/2 tsp. baking powder
1 chicken
Chicken broth

Cook chicken, debone and return to broth. Cool enough broth to make dough for dumpling. Make dough stiff enough to roll thin. Chill about 2 hours. Divide in small parts. Roll thin, cut in 1 inch slices. Bring chicken to rolling boil. Drop small pieces in boiling chicken. Stir very lightly.