Stew chicken. When tender, pick the meat from the bones. Put meat in a large pan with tight fitting lid and add 4 cups of broth. Bring to boil.

DUMPLINGS:

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

Sift together dry ingredients and cut in the shortening. Stir in enough milk, mixing only to moisten the dough thoroughly. Drop by teaspoonful into boiling chicken broth. Dip spoon into the boiling liquid first the so that dough will slide off easily. Cover pan tightly and cook 15 minutes. Enough for 6 servings.