CHICKEN DUMPLINGS

Remove all the meat from the left-over carcass and break the bones. Place the bones in a stock pot and add Three pints of cold water, Two onions, One fagot of potherbs, One cup of well-crushed tomatoes. Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with Salt, White pepper, Three tablespoons of finely-minced parsley. Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup; place in a bowl and add One large onion, grated, Four tablespoons of finely-chopped minced parsley, One teaspoon of salt, One-half teaspoon of white pepper, Two cups of sifted flour, Three level teaspoons of baking powder, One tablespoon of shortening, One well-beaten egg, Seven tablespoons of water. Work to a smooth dough, then drop from the tablespoon into boiling stock. Cover closely and let cook for fifteen minutes. Lift on a slice of toast and then quickly add to the stock One cup of minced chicken. Then dissolve One-half cup of flour,