es and onion in small amount of water until soft. Add milk,
salt and pepper then reheat. Brown flour in the butter and blend it
slowly into the potato mixture. Add a little water to the beaten egg and
stir into the soup. Let it cook for a few minutes and serve with a
sprinkling of chopped parsley.

CHICKEN CORN SOUP

1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
1/2 cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels

Put cut-up chicken and onion into the water and cook slowly until
tender, add salt. Remove chicken, cut the meat into small (1-inch)
pieces and return to broth, together with corn, which has been cut from
the cob, celery and seasoning. Continue to simmer. Make rivels by
combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix
well with fork or fingers to form small crumbs. Drop these into the
soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

CORN SOUP _with_ RIVELS

3 cups fresh or canned corn
2 qts. water
1 cup rich milk
1-1/3 cups flour
1 egg
3 tblsp. butter
1-1/2 tsp. salt
parsley

Cook corn in water for 10 minutes. Make a batter by mixing egg, flour
and milk together. Pour this batter through a colander, letting it drop
into the boiling corn. Add butter and salt. Cook slowly in a covered pan
for 3 minutes. Garnish with chopped parsley. Soup should be eaten
immediately after rivels are cooked.

CHICKEN NOODLE SOUP

4 lb. chicken
2-1/2 qts. water
2-1/2 tsp. salt
3 cups cooked noodles

Cut a young stewing chicken into serving pieces, bring to a boil and
simmer for 2-1/2 hours, adding water as needed. Skim off the fat and
add:

1 tsp. peppercorns
1 small onion, sliced
1 carrot, sliced
1 bay leaf
1 tblsp. parsley, chopped
salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cook
for 20 minutes longer.

PENNSYLVANIA DUTCH

[Illustration]

Main Dishes

CREAMED CABBAGE _and_ DRIED BEEF

1/2 large head cabbage
1/4 lb. dried beef
1-1/2 cups white sauce
1/2 cup buttered crumbs

Chop cabbage coarsely and cook in salted water until tender, then drain.
Chop the dried beef and soak in a little warm water for 10 minutes.
Grease a casserole and in it place alternate layers of cabbage and dried
beef. Pour the white sauce over it and top with buttered bread crumbs.
Bake in moderate oven (350-f) 25