Chicken and dumpllings

OLD- FASHIONED CHICKEN AND DUMPLINGS

Braise cut up roasting chicken in chicken stock 2 1/2 hours While the chicken is cooking, make up the dumplings, which will be added for the last 15 minutes of cooking time.

DUMPLINGS                                            

2 C. sifted all-purpose flour                       

3 teaspoons baking powder                     

1 teaspoon salt                                       

2 eggs 1/2 tsp cream of tartar

2/3 C. milk 1/4 tsp salt

1/2 c. butter

2/3 c. evap. milk

Mix dry, stir in liquid and make stiff batter. simmer in closed broth 15 minutes.

   When chicken is done, remove, cook and remove bones and skin. Add dumplings to liquid and cook covered 15 minutes at a simmer.  Remove dumplings add 3/4 C. cream and 1 T. cornstarch and simmer to thicken. Add back chicken and dumpling and reheat.