1 stewing hen
6 c. water
Salt and pepper
1 qt. scalded milk
1 c. flour
1 tbsp. (heaping) shortening
1 tsp. salt
Water to make dough

Boil cut up chicken in kettle or pressure cooker until tender. Remove chicken and put in place to keep it warm. Mix flour and salt. Blend in shortening and add water to make soft dough. Roll out 1/4 inch thick. Cut into 2 1/2 inch squares. Lay squares on floured paper or board.

Bring chicken broth to full boil. Drop slicks (dumplings) into broth. Always keep broth boiling so they won't stick together. Cook until slicks are done (about 20 minutes). Add scalded milk to broth and slicks. Bring back to near boiling. Put in bowls. Serve chicken separately after warming.