Lg. stewing hen, cut in lg. pieces (6-7 lbs.)
1 onion
1 carrot
1 celery stalk with leaves
1 tbsp. salt

Put chicken on trivet in kettle and cover with boiling water. Add the onion, carrot and celery stalk. Cook three hours, adding the salt for the last hour, until tender. Remove skin and bones, leaving chicken in large pieces.

DUMPLINGS:

2 c. flour
3 tsp. baking powder (double-acting)
1/2 tsp. salt
1 c. cooled broth with 2 tbsp. chicken fat on top

Mix and sift dry ingredients. Add broth and fat and cut in with a knife. Roll out to approximately 1/8 inch. Let dry for one hour. Cut in strips 3/4 inches wide and tear into pieces 1 1/2 inches long. Cook in boiling chicken broth for thirty minutes. Add chicken and continue heating until all hot again.