Chicken And Dumplins - cooking recipe

Ingredients

small chicken
2 c. plain flour
1 tsp. salt
pepper to taste
water
3 Tbsp. margarine
1 pt. milk

Preparation

Boil chicken until tender with enough water to make stock for dumplins (approximately 2 quarts).
Debone chicken and reserve separate from broth.
Mix flour, salt and pepper.
Add enough cold water to make dough with consistency to roll out.
In small portions, roll out between wax paper with generous additional amount of flour.
Cut in 2-inch strips.
Add gradually to slow boiling broth, stretching and breaking into 2 or 3-inch pieces. Use fork and push dumplin over to make room in juice to cook next piece.
Continue until all is used, shaking cooker occasionally to keep from sticking, until done.
Add margarine and milk.
Reheat. Serve.