Chicken and Dumplings

Sift flour, baking powder, salt and pepper together 3 or 4 times.

Cut in shortening, then crumble with tips of fingers.

Add just enough sweet milk to make a very, very stiff dough.

Roll out on a well floured dough board about 1/8-inch thick.

Cut into strips or squares and drop into boiling stock in which chicken has been previously cooked.

The stock should be boiling madly when dumplings are dropped in; add milk to chicken stock for a richer gravy.

Lower heat and cook slowly about 20 minutes.