Instructions: *Calls for 2 1/2 ts of salt, many recipes in todays worlds calls for much less. This cookbook was published around 1968. Put chicken, water, onions, celery, salt and pepper in kittle. Cover and simmer for 2 hours or until fork tender. Remove chicken from broth; refrigerate both separately. Remove fat from broth about 1 hour before serving; add enough to water to make about 10 cups broth. Add corn. Simmer for 8 minutes. Remove chicken from bones; cut into chucks. Add to soup. Beat egg until light in color in small bowl. Add milk; beat in flour until smooth. Drop from large spoon into simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and parsley.

Yield: 12 serving. This is a favorite of Pennsylvania Dutch people, and is often served at chuch suppers. The Panhellienic

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