COOK A CHICKEN IN SALTED WATER.  DEBONE AND SAVE BROTH, SKIM OFF ALL FAT.

DUMPLINGS:  3 CUPS FLOUR
1 EG
1 1/2 TSP. SALT
1 CUP MILK
 
MIX AND ROLL OUT THIN, CUT INTO ONE INCH STRIPS.  ALLOW STRIPS TO DY OUT AS YOU BRING BROTH TO A BOIL.  DROP IN STRIPS ONE AT A TIME AND COOK UNTIL TENDER.  ADD CHICKEN AND 2 CUPS MILK, HEAT THOROUGHLY, BUT DON'T BOIL.  ADD SALT AND PEPPER TO TASTE.