These are good with stewed chicken (my mom always served them that way) but tonight I discovered they're great with stew. This is from my mom's old Joy of Cooking cookbook so some of the directions don't sound modern. However, the results are worth following the directions.
Measure then sift 3 times:
1 cup flour
2 tsp baking powder
1/2 tsp salt
Break one egg into a measuring cup then add milk until you have half a cup.
Beat well then stir slowly into the sifted ingredients. Add more milk if necessary but keep the batter as stiff as possible. Thicken stock with flour and heat. Dip the spoon in the stock then drop spoonfuls of batter into stock. Cover and simmer 15-20 minutes. Turn half way through the cooking time. Serve at once.
I think the cooking time is wrong. The original recipe in the cookbook says 2 minutes a side but Mom changed it to 5 minutes a side. I think that works fine. Don't remove the lid except to turn and stir only until barely mixed so they're not tough.
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