the boiling kettle. With a
sharp knife slice off pieces of the batter into the boiling liquid. Dip
knife in the liquid before each cut to prevent sticking.

CORN CHOWDER

4 slices bacon
2 tblsp. onion, minced
1 tblsp. celery, minced
1 tblsp. pepper, minced
2 cups corn
2 potatoes, diced
3 tomatoes, cut-up
2 pints milk
salt
pepper

Dice the bacon and put into pan to brown, add onion, celery and pepper;
fry until bacon is crisp. Add the corn and saute together for 3 minutes.
Add the potatoes, tomatoes and seasoning, cover and simmer for 30
minutes. Finally add the milk, heat to the boiling point and serve with
a little chopped parsley.

EGG NOODLES

2 eggs
1/2 tsp. salt
sifted flour

Add salt to the eggs and work in enough flour to make a stiff dough.
Knead thoroughly, divide into 2 portions and roll each out as thin as
possible, on a floured board. Cover with cloth and let stand until
partly dry. Roll up the dough and cut into 1/4 inch strips. Spread out
on paper to dry a little longer.

DUTCH COUNTRY BEAN SOUP

1 lb. soup beans
1 ham bone
1/2 cup chopped onion
1 cup diced celery
1 can tomato sauce
1/2 cup diced potatoes
2 tsp. minced parsley
salt and pepper

Soak beans in water overnight. Drain, add fresh water and cook slowly
with the ham bone for 2 hours. Put in the onion, celery, potatoes,
tomato sauce, parsley and the salt and pepper and simmer until
vegetables are soft. Remove the ham bone, trim off any meat, cut it up
and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs
and add them to the soup.

SPLIT PEA SOUP

1 lb. split peas
3 qts. water
1 ham bone
salt
2 carrots, sliced
1 stalk celery, chopped
1 large onion, chopped
pepper

Wash peas, add cold water, vegetables and ham bone and simmer for three
hours or until mixture is thick. Remove ham bone, force peas through
coarse sieve and season to taste. Dilute with milk. Serve with toasted
croutons.

VEGETABLE SOUP

1 soup bone
2 lbs. stewing beef
2 qts. water
1 cup chopped onion
1 cup chopped celery
1 cup tomatoes
2 tsp. salt
black pepper

Into 2 qts. of water put soup bone and beef and boil for 2 hours. For a
hearty, substantial soup, cut up the meat in small pieces and return to
the broth. Add tomatoes, onions and celery. Also add other available
vegetables, such as diced potatoes, carrots, turnip, string beans, corn,