This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. The submitter to the paper was Mrs C M Fesperman.
3 pound chicken
water
1 cup milk
1 cup boiling chicken broth
1 egg
Salt to taste
1 teaspoon baking powder
4 cups plain flour
PUt the chicken in large pot with about 2 1/2 quarts water. Simmer chicken several hours until tender. Remove chicken (you should have about 2 quarts of broth). Remove chicken from bones and reserve meat.
Mix milk, 1 cup broth, egg, salt and baking powder into flour. Mix and work in flour until stiff enough to roll. Rull out dough fairly thin, cut into 1-inch strips and drop one at a time into the remaining boiling broth in pot. Cover and cook until dumplings are tender and done.
Stir in meat.