Chicken & Dumplings

Directions

In 8 to 10 quart saucepan with lid, stew in hen in water until tender with salt and pepper.

Remove hen, skin and debone; set aside.

Mix flour, soda, ½ ts. pepper, and ½ ts. salt. Cut in Crisco until crumbles. Add milk.

Mix well and turn on well floured surface to roll.

Sprinkle flour on top and roll very thin.

Makes approximately 17×25-inch squares.

Bring chicken broth to a boil and drop dumplings in one at a time.

Keep dumplings separated.

Simmer 15 min. Serve immediately.