Before making dumplings stew a large fryer or young hen until tender. Do not overcook. Remove from bones and set aside. Pour broth into large saucepan or stew kettle and add 3 chicken bouillon cubes. Allow to simmer while preparing the dumplings.

DUMPLINGS:

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

Sift dry ingredients together. Cut in shortening until well blended with dry ingredients. Add milk to make dough. Stir until easy to handle. Turn out on well floured board. Roll very thin, cut into 1 inch strips, 3 inches long and drop into boiling broth. Add chicken pieces and cook at low heat for 15 minutes.