Boil a fryer or hen with onion, bell pepper, celery, parsley, bay leaf, salt and pepper and enough water for 3 quarts broth.

FOR DUMPLINGS:

Sift together: 1 tsp. baking powder 1 tsp. salt

Cut in:

Then, blend in, mixing to produce a soft, sticky dough, 3 eggs and 1/2 cup cold water. Turn dough out on a board and work in to make a soft, pliable rollable dough, 1/2 cup unsifted flour. Roll to 1/8 inch thickness, cut in 1 inch strips, then slash into 2 inch lengths.

Drop dumplings, one at a time, into boiling broth, to which a few drops of yellow food coloring has been added (for color). When all the dumplings are in, thicken gravy with a paste of 1/2 cup flour and 1/2 cup water. Cover and simmer 30 minutes to 1 hour. Add chicken lastly, just to heat thoroughly. Makes 8 to 12 servings.