Mix flour, Crisco and salt until little pea size balls form. Add in eggs and again mix until crumbly. Pour 1 c. of water into mixture and knead. Add small amounts of water until dough becomes moist and formed; but sticky. Roll out thin sections (but not paper thin) of dough and cut into squares. (A pizza cutter works great for cutting!) Drop into boiling chicken broth. Cover and cook 15 to 20 minutes. We usually cook one whole chicken, divide into two pans and add a couple cans of chicken broth.