1 c. cold water
1 tbsp. Crisco
2 or 3 c. flour

SAUCE:

1/4 lb. butter
1 c. milk

Broth from 2 or 3 lbs. chicken

Roll dough 1/8 inch thick. Cut in strips. Add to boiling broth. Thicken broth. Add sauce slowly to broth. Cook until thick, about 1 hour. Add cooked chicken to heat. Salt and pepper to taste.