For fricassee: 2 1/2 Broiler/fryer chicken, cut u

3 c Water

2 Celery

2 md Carrots, thinly sliced

1 md Onion, chopped

1/2 ts Salt

1/4 ts Pepper

1/4 ts Ground allspice

1/2 c Cold water

2 tb Flour

Recipe by: Bountiful OH, P. Bruns For Dumplings: 1 1/2 cups flour

2 teaspoons baking powder

3/4 teaspoon dry mustard

1/2 teaspoon salt

3/4 cup tomato juice

In a large kettle, combine all fricassee ingredients except water and flour; bring to a boil. Reduce heat; cover and simmer 2 hrs. or until chicken is tender. In a small bowl, combine water and flour; mix well. Add to chicken mixture; stir. In a large bowl, combine all dumpling ingredients except tomato juice; mix well. Gradually stir in tomato juice, forming soft dough. Drop dumpling mixture, in rounded teaspoons, over chicken mixture. Cover and cook 15 20 min. or until dumplings are done. (Do not lift cover during cooking time.)