1 lg. fryer or sm. hen, cut up
Salt and pepper to taste
1 sm. piece of salt pork
1 sm. red pepper (optional)

Cover with water and cook until meat comes off bones. Cool - reserve broth.

DUMPLINGS:

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

Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll about 1/4 inch thickness. Cut in 1 1/2 inch strips, sprinkle with flour and drop in boiling chicken broth. Cover tightly, and cook slowly 8 to 10 minutes without removing lid - then add 1 stick butter, 1 cup milk, thickened with 3 tablespoons flour, and chicken which was removed from bones. Simmer gently for a few minutes.