Sift together salt, baking powder and flour.
Cut Crisco into flour mixture until it resembles cornmeal.
Add the ice water and mix until moistened.
Do not overmix or it makes tough dumplings.
Roll out on a floured board and cut into 6-inch strips 1 inch wide.
Bring broth to a boil and put dumplings in.
Broth must be kept boiling.
Stir once and boil for 10 minutes.
Turn off heat.
Stir in the milk and the margarine.
Add the chicken, and salt and pepper to taste.