1 chicken breast
1 heaping tbsp. Crisco
1/2 tsp. salt
2 c. flour
Ice water
1/2 c. milk
1 tbsp. butter
Black pepper

1. Cook chicken breast until tender to produce 4 cups broth. Remove and cool breast.

2. Mix Crisco, salt and flour until crumbly. Add just enough ice water to make it stick together.

3. Flour scantily pastry sheet.

4. Roll out and cut into strips.

5. Taking 1 strip at a time, pinch off small pieces and drop into boiling broth.

6. Move dumplings aside very carefully as you add more to broth. Turn fire down and let cook until done. Do not stir. Add milk. Add butter to thicken and pepper to taste.