I grant it costs much to be a true Christian. But who in his sound senses can doubt that it is worth any cost to have the soul saved? When the ship is in danger of sinking, the crew think nothing of casting overboard the precious cargo. When a limb is mortified, a man will submit to any severe operation, and even to amputation, to save life. Surely a Christian should be willing to give up anything which stands between him and heaven. A religion that costs nothing is worth nothing! A cheap Christianity, without a cross, will prove in the end a useless Christianity, without a crown.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

4	lb	Chicken pieces
1	lg	Onion; diced
3		Pieces celery with leaves diced
		Salt and pepper
2	c	Water; (for chicken)
1/2	c	Water; (for gravy)
1/4	c	Flour
2	c	Flour
3	ts	Baking powder
		Salt and pepper
1/2	ts	Paprika
2	tb	Shortening
1	c	Milk

INSTRUCTIONS

Notes: By Mary Jane Blocker, Lehighton. The Times News, PA
Cook chicken pieces with onion, celery, salt and pepper in 2 cups water, or
more, just to cover. Cover pot, bring to boil. Reduce heat, simmer 1 hour.
Remove chicken. Slip off skin, discard bones. Stir 1/2 cup cold water to
which you add 1/4 cup flour to make smooth paste. Stir this into hot broth.
Cook till thick. Return chicken to kettle. Heat slowly to boiling.
MAKE DUMPLINGS: In bowl put 2 cups flour, baking powder, salt, pepper,
paprika. Cut in shortening. Stir in milk till mixture is moist. Drop by
tablespoon into pot on top of chicken. Cook, covered, 20 minutes. Do not
remove lid till 20 minutes are up.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

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