Boil until tender 1 small chicken in about 2 quarts water. Remove chicken from bones, reserve 1 cup of broth.

DUMPLINGS:

2 c. self-rising flour
1/2 c. Crisco

Blend as you would for biscuits. Use 1 cup of broth or enough to make a stiff dough.

Return meat to broth and bring to a slow boil. Roll pastry out real thin. Cut in 1/2 inch wide strips. Cut or tear the strip in pieces about an inch square. Drop in boiling broth. Cook slowly until sure dumplings are done.