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Chicken and Slicks

Slicks are rolled-out flat dumplings, not the round kind.

1 cut-up chicken
1 1/2 cup flour
1 pinch salt
1 1/2 teaspoons baking powder
1/4 cup Crisco
1/2 cup milk

Cover chicken with water, and let simmer until tender. Remove bones and return meat to water.

Combine flour, salt and baking powder. Cut in Crisco; add milk, mixing well. Knead lightly, then roll to a 1/8-inch thickness, cut into squares. Drop squares into pan. Cover and simmer for 20 minutes.

Slicker Dumplings:
Seasoned chicken, turkey or beef broth
All-purpose flour

Put seasoned broth into a mixing bowl. Add flour a little at a time, mixing after each addition. Keep adding flour until you can handle mixture. Roll out to about 1/8 inch thick. Cut into squares. Drop into boiling broth. Cook until tender, about 10-15 minutes.