1/2 c. egg substitute
1 c. skim milk
2 c. self-rising flour

Mix all ingredients together. Drop by spoonfuls into the hot broth, let boil 15 minutes without stirring. Do not cover.

Or turn dough out in floured board and roll to desired thickness. Cut and drop into boiling broth, boil for 15 minutes. May be thickened with cornstarch mixed in cold water or cold skim milk. Season to taste.

If you like a tougher type dumpling, let lay for 1/2-1 hour after rolled out on floured board, and cut.