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Chicken Stew

Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with onethird cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.