Sister Rit's Chicken and Dumplings

Mix self-rising flour, plain flour, eggs and salt with just enough cold water to make a stiff dough; roll real thin.

Cut in small pieces and drop in chicken broth.

(You can take chicken out and tear off bone; set aside and make dumplings in broth.)

Drop a few in at a time and let cook before you drop any more.

Don't stir dumplings hard.

From top, take spoon and push them down into broth.

Stir from bottom slowly.

When they are done, if gravy is not thick enough, while cooking, sprinkle a little flour over them and push down with a spoon.