Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- Chicken or hen
- 2 cups self-rising flour
- 1 1/2 cup milk
- Salt and pepper to taste
Simmer chicken until tender in enough water to keep covered. Add salt and pepper to taste (approximately 1 1/2 teaspoons salt and 1/2 teaspoons pepper). Remove chicken from broth, debone.
Combine flour and enough milk to make a stiff dough. Shape mixture into a ball and roll to a thickness of 1/8 inch on a lightly floured board. Cut 1 to 1 1/2 inch strips. Drop into rapidly boiling broth: if there is not enough broth add hot water. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover and add 1 cup whole milk and bring back to a simmer. Add chicken and remove from heat. Note: For a more tender dumpling you may cut 1/3 cup of shortening into flour.