Chicken Soup

Cut up the chicken

Cut each joint, and let it boil an hour;

Make dumplings of a pint of milk, an egg, a little salt and flour, stirred in till quite stiff;

Drop this in, a spoonful at a time, while it is boiling;

Stir in a little thickening, with enough pepper, salt and parsley, to season the whole;

Let it boil a few minutes longer, and take it up in a tureen.

Chopped celery is a great improvement to chicken soup;

Also new corn, cut off the cob, and put in when it is half done, gives it a very nice flavor.