Mother'S Chicken And Dumplings - cooking recipe

Ingredients

2 qt. chicken broth (from a medium fat stewing hen, cut up and removed)
2 c. flour
1/2 tsp. salt (or a little more)
shortening (the size of an egg)
1/2 c. water (or a little more)

Preparation

Combine flour and salt with fingers or fork and mix in shortening or lard until well mixed and the texture is a little grainy.
Add water and place on kneading board and work in flour until stiff.
Roll out very thin.
Cut into strips or squares and drop into boiling broth, salted to taste.
Drop one strip or square at a time, stirring gently, to prevent sticking.
Cover with lid and simmer on low heat for a few minutes or until done.