Chicken And Dumplings - cooking recipe

Ingredients

2 1/2 to 3 lb. chicken or chicken parts
salt to taste
pepper to taste
4 qt. water
2 c. Hudson cream
flour (self-rising)
1 egg
buttermilk (enough to make stiff dough)

Preparation

Cook chicken until comes off bone easily in the 4 quarts of water.
Add salt and pepper.
When done remove from chicken gruel; let cool.
Add enough water to make 4 quarts gruel.
Add 2 to 3 drops yellow food coloring to gruel for color.
Mix flour, egg and buttermilk together.
Make sure dough is stiff and easy to handle; roll on a floured surface as thin as possible.
Cut in 1 1/4-inch squares.
Drop in boiling gruel; stir with wooden spoon.
After all dough is dropped in, cut off heat and cook 5 minutes.
Pick chicken off bone; add to dumplings.