1 whole chicken
2 c. self-rising flour
3/4 c. milk
1/4 c. corn oil

Cook chicken in plenty of water until done. Take chicken out of broth. Debone, set aside. Turn stove on low.

DUMPLINGS:

In a large bowl, mix flour, milk and oil thoroughly. Sprinkle 3/4 cup flour on flat hard surface. Dump mixture onto surface. Knead until stiff. Roll out with rolling pin until very thin. Cut with sharp knife into strips 1/2 inch wide.

Then cut in 1/2 x 1/2 inch blocks. Turn stove up on high, bring liquid to a boil. Drop dumplings into boiling broth. Cook 10 or 15 minutes or until done. Add chicken and simmer.