Dumplings

1 stick butter
1 t salt
1 c flour
1 c milk
2 eggs

Melt butter in a sauce pan.  Add salt and flour.  Blend together and add milk.  Stir and cook until the mixture forms a ball around the spoon and leaves the sides of the pan clean.  Remove from heat.  Cool one minute.  Add eggs one at a time, beating well after each addition.  Drop by spoonfulls into boiling chicken soup.  Cover and cook about 20 minutes WITHOUT removing the cover.