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.)
-----