1 large chicken
1 small onion
1 stalk celery
1/2 cup (1 stick) margarine
1/4 cup (1/2 stick) butter
2 cups boiling water
2 cups sifted flour
1 teaspoon salt
4 eggs
1/4 to 1/2 cup flour

Cook chicken in water seasoned with onion and celery until tender. Save broth. When chicken is cool, de-bone and cut into serving-size pieces. Set aside.

To make dumplings
Melt butter and margarine in the boiling water. Add 2 cups sifted flour to which salt has been added. Stir and cook until mixture leaves side of pan, a short time. Cool slightly. Add 4 eggs, one at a time, and stir well after each addition. Pat out in thirds with floured hands and rolling pin. Cut dough into thick strips, about 1 x 2 inches. Thicken broth with 1/4 to 1/2 cup flour mixed in a jar with 1/2 cup water. Shake until lumps are gone. Pour into hot broth, stirring constantly until thickened slightly. Add chicken. Drop dumplings into boiling broth and cook until done (a very short time).

Serves 10.

These dumplings will absolutely melt in your mouth!