Boil chicken until tender, cool and debone. Sift together flour, salt and baking powder. Cut in shortening, then blend in eggs, ice water and food coloring. Mix well. Dough will be sticky. Turn dough out on board with 1/2 cup flour, not sifted. Work into dough and roll our 1/2 inch thick and drop dumplings into boiling broth and simmer. (I add 1 stick oleo and 1 can cream of chicken soup to my broth). Put cut up chicken into dumplings the last 30 minutes. Heat well before serving.
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