1 3 ½ lb. stewing chicken, cut into pieces
4 or 5 medium size carrots, cut into pieces
½ c. diced celery
1 bay leaf
salt & pepper to taste
1 medium size onion, cut up
Place all ingredients into a 4-quart utensil with enough water to cover ingredients. Cook for 1 hour or until ingredients are done (medium heat). Remove cover and drop dumplings into chicken stew. Cook covered ten to twelve minutes longer (serves six).
Dessert:
POUND CAKE
(U.S.A.)
1 ¾ c. sugar
2 c. flour
4 eggs-less one white
½ lb. butter or margarine
½ cup milk
1 tsp. Baking powder
vanilla or almond flavoring (to taste)
