Cut up a chicken and place in a kettle. Add lightly salted water to cover. Simmer gently until chicken is tender. Remove pieces from broth and keep warm. There should be 3-4 cups of broth in kettle.

Skim off fat and measure broth. For each cup of broth, mix 1 1/2 tablespoons of the fat with the same amount of flour. Mix with several spoonfuls of the hot broth and pour into the hot broth in kettle. Cook until slightly thickened.

Now, make dumplings: 2 1/2 tsp. baking powder 1 egg 1/2 tsp. salt 1/3 c. milk

Sift flour, baking powder, and salt together. Beat the egg; add the milk and mix with dry ingredients. Drop by spoonfuls into boiling gravy. Cover tightly and cook gently 15 minutes. Cover must not be removed while cooking. Arrange chicken on a platter; pour the gravy over and add the dumplings. Sprinkle with a little paprika.