Chicken and Dumplings

Cover whole chicken (or parts) with water in large pan and boil with onions and celery until tender.

Take out chicken and remove any bones.

Cut into bite-size pieces and return to pan. Combine flour, baking powder and salt; cut in shortening and add milk to make a stiff dough.

Roll out to 1/8-inch thick and sprinkle with flour.

Cut in diagonal pieces, about 1-inch and drop into pan with boiling stock.

Cover closely and boil gently, about 8 to 10 minutes.