Boil stewing chicken until tender. Salt and pepper to taste allowing plenty of broth for dumplings.

Take chicken out of broth or take enough broth from chicken for dumplings, at least two quarts (depending on the number to be served. Add salt and pepper if needed.)

Mix two cups of flour (plain) and enough hot water to soften. Stir with a spoon, when it forms a stiff ball, put into enough flour to knead to consistency to roll out on pastry sheet. Roll thin enough for dumpling. Cut in thin strips and drop in boiling broth, do not stir. When all is added, add one cup milk and cut heat off.