1 stewing chicken, cut in pieces and stewed
3/4 c. broth
6 tbsp. chicken fat
3 to 6 tbsp. flour

Remove pieces of chicken from the broth, keep them hot. Skim fat from broth. Blend fat and flour, stir in several spoonfuls of broth and pour the mixture into the rest of the broth, stirring constantly. Cook this gravy until lit is slightly thickened.

DUMPLINGS:

3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 c. milk

Sift flour, baking powder and salt together. Beat egg, add milk, and mix with the dry ingredients. Drop by small spoonfuls on boiling chicken gravy, cover tightly, and cook 15 minutes. The cover must not be removed, while the dumplings are cooking, for if the steam escapes they will not be light.