That's my handwriting, can you decipher it? I'll type it below with a few comments,
For the chicken part, cook either a whole chicken or whatever chicken pieces you like, in a big pot. Cover with water and season with any of these - pepper, thyme, celery seed, carrot, onion, garlic, parsley, dill, poultry seasoning and chicken boullion. (I have never used all those at once, I do like fresh celery, carrot and onion, salt and pepper and then I add boullion if needed).
Simmer the chicken until very tender and then remove any bones and skin and strain the broth.
For the noodles or dumplings, I start them early in the day and let them dry on the countertop all day. This is not necessary, I just like them this way.
2 cups of flour,
1/2 t salt
1 t baking powder
Crisco shortening - size of an egg (that's about 1/4 of a cup, but old recipes were written that way)
Cut the shortening into the flour and salt until it is like fine crumbs.
Stir in 1/2 cup water.
Now knead the dough on a floured surface until smooth.
Roll out thin and cut into small squares or noodles, however your family likes.
Now is when I move them onto clean towels and let dry.
To cook, put the noodles into the simmering chicken and broth. Stir lightly, keep simmering and keep the pot covered, they should be done in about 15 minutes.
This recipe is a little backwards - I start the noodles to dry in the morning. Then when it is maybe 2 hours until meal time, I start the chicken and broth.
To make it a 1 pot meal, I like to add carrots, peas, corn and some finely chopped potato.
Also, I usually increase the noodle part by 50% to 3 cups of flour, 3/4 t salt, 1 1/2 t baking powder, and 3/4 cup water, and Crisco the size of 1 and 1/2 eggs.
