1 (4 to 5 lbs.) stewing chicken or 2 broiler-fryers (3 lbs. each)
1 sm. onion, sliced
1 carrot, sliced
2 ribs celery with leaves
1 tsp. salt
4 tbsp. butter or chicken fat
6 tbsp. flour
1/8 tsp. paprika
1/2 c. light cream
White pepper to taste
Dumplings (below)

Simmer chicken, onion, carrot, celery, and salt in enough water to cover until chicken is done, 1 1/2 to 2 hours. Remove chicken from broth. When cool enough to handle, remove skin and bones, and dice meat.

Strain stock and, if necessary, add enough water to make 1 quart. Melt the butter or chicken fat in heavy-bottomed saucepan. Stir in flour mixed with paprika. Add chicken stock gradually, stirring constantly; cook for 2 minutes. Add cream, pepper, and adjust seasoning to taste.

Spoon Dumplings on top of gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once. 6-8 servings.

DUMPLINGS:

2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
1 tbsp. shortening
3/4 c.milk

Sift dry ingredients three times. Blend in shortening with pastry blender or fork. Add milk and mix well. Dip teaspoon into cold water then into dough, and spoon dough onto chicken mixture as instructed above.