1 med. size fryer, cut in pieces and seasoned
1 qt. water
1/2 tsp. salt

Place water, salt and seasoned chicken pieces in pressure pan. Cook at 10 pounds pressure for 25 minutes. Reduce pressure and remove chicken. Bring chicken stock to a boil and drop in dumplings. Cover; reduce heat and allow to simmer very softly for 20 minutes. Remove chicken from bones but do not cut up. Put chicken meat back in pot with dumplings. Cover tightly until ready to serve.

DUMPLINGS:

2 c. flour
1/2 tsp. salt
1/4 c. Crisco
1/4 c. milk
1 egg

Sift flour and salt. Cut in Crisco. Beat egg in milk and add to flour mix. Roll out dough on floured board, very thin. With a sharp knife, cut dough into 1/2 inch strips. Drop strips, one at a time, into boiling stock. Be careful that they don't stick together.

Chicken and dumplings is an entree that can easily be prepared for a crowd as it can be doubled, tripled or whatever without altering the taste. It can be prepared an hour or so ahead of time and keep tightly covered until serving time.