Try these old-fashioned dumplings the next time you stew a chicken.

Rolled Dumplings

3 cups all-purpose flour

3 tablespoons vegetable shortening

1 cup milk or water

1 large egg, slightly beaten

1/4 teaspoon salt

1. Cut shortening into flour with a pastry cutter; add remaining ingredients and mix well.
2. On a floured surface, roll out dough to 1/8-inch thickness and cut into 2 x 3/4-inch strips (or a desired) with a sharp knife or pizza cutter.
3. Gently drop dumplings into boiling poultry or meat broth. Reduce heat, cover and simmer for about 10 minutes.

Makes 6 to 8 servings.