Feathery-Light Dumplings

1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/3 cup milk
1 egg, beaten

Sift together in a bowl the flour, baking powder and salt.  Cut in the shortening with a pastry blender until the mixture is crumbly.  Pour in the milk; add the egg.  Mix only until the flour is dampened -- the dough should be lumpy.  To cook, drop by spoonfuls on  top of any boiling meat or fruit mixture.  Cover tightly and steam for 12 minutes without removing the cover.