Pennsylvania Dutch Cooking

Boil potatoes 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.