2 c. flour
1 tsp. salt
4 tbsp. shortening
7/8 c. hot water

Mix flour, salt and shortening with fingertips until lumps disappear and it looks like very fine cornmeal. Add hot water gradually to make a soft dough.

Knead on floured surface about 20 times. Divide into 2 or 3 portions and roll very thin on floured surface. Cut into 2 to 3-inch squares and drop into boiling chicken broth. Cook uncovered about 15 minutes.