Here’s a very old recipe for Chicken and Dumplin’s:
Stew a chicken. When tender, pick the meat from the bones. Put meat in a large pan with tight fitting lid and add 4 cups of broth. Bring to boil.
1 1/2 cups flour
3 teaspoons baking powder
3/4 teaspoons salt
1 1/2 tablespoons shortening
3/4 cup milk
3 eggs, boiled and sliced
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Place egg slices on a paper towel and salt them to dry out a bit.
Sift together dry ingredients and cut in the shortening. Stir in enough milk, mixing only to moisten the dough thoroughly. Drop by teaspoonfuls into boiling chicken broth. Dip the spoon into the boiling liquid first so that the dough will slide off easily. Add egg slices. Cover pan tightly and cook 15 minutes. Enough for 6 servings.
* Another alternative for the dumplin’s is to roll them out on a floured surface and cut into strips. Some people prefer this because it makes a firmer, less doughy dumplin’.
**Notice with these OLD recipes, there are very few references to time and temperature. These were cooks who knew how to cook by smell, touch and taste. Times or temperatures were often a suggestion to young cooks.