3 c. flour
3 eggs
1/2 tsp. salt
4 tbsp. Watkin's chicken soup and gravy seasoning (optional)
1 lg. fat stewing hen with lots of fat
1 or 2 lg. ribs of celery with leaves
White or black pepper to taste

Cut up hen; add all chicken fat or dumplings will not taste good. Put in large stewing pot with two handles. Cover chicken with water a couple inches from top. Add celery ribs, whole or cut in two, salt, pepper, Watkin's soup and gravy seasoning. Bring to boil and simmer until tender. Remove chicken from pot; discard celery.

Sift flour and salt in glass bowl. Stir slightly. Make well in flour, add eggs and mix thoroughly. Dough will be yellow and sticky. Pinch off ball size of lemon. Put flour on board, flour on hands and flour on top of dough. Pat together. Roll out very thin. Cannot stick to rolling pin or board. Cut in strips. Drop one at a time in boiling broth. Do not stack on top of each other.

Move dumplings over and drop in hot broth. Continue process until pot is full or dough is all cut and put in boiling water. Turn down fire very low. Be careful they don't stick to bottom. If does, change pans.