Chicken Soup Recipe

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