Chicken and Dumplings

1 fryer or stewing hen
1/2 onion, chopped
2 stalks celery, rough chopped
4 carrots, sliced 1/2 inch thick
Salt and pepper to taste

Dumplings:
3 tablespoons shortening
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Put the chicken and giblets, if desired, into a large pot. Add water to cover. Bring to a boil, and lower heat to keep chicken at a low boil. Add the onion. Stew chicken for 1 1/2 to 2 hours, until done, adding more water as needed. Remove chicken to platter and let cool. Add the other vegetables to the broth and maintain at a low boil.

When chicken is cool, bone and skin it. Tear or cut the chicken into bite-size pieces and add to the stew.

Raise heat to bring a high boil while you prepare the dumplings.

Dumplings: Mix flour, baking powder and salt. Cut the shortening into this mixture until it resembles fine crumbs. Stir in milk to make a very soft dough. Drop the dough by spoonsful into the boiling stew, taking care to drop it on the meat or the vegetables - not directly into the broth. Cook uncovered for 10 minutes, then cover and cook 10 minutes longer.