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 * 1 hen for stewing

2 quarts of water

2 t. salt

¼ t. black pepper

2 diced stalks celery

1 diced onion

1 bay leaf

parsley flakes

Wash hen, cut up. Combine with all other ingredients and simmer for 2 - 3 hours or until tender. Strain broth and season. Cool -- Lift off excess fat. Use chicken for salad or pie. For soup, use seven cups of broth. Add 1 cup diced, 2 sliced , ¼ cup raw (I use brown rice) and 1 cup cut-up chicken. Cover, simmer 20 minutes. Add salt and pepper to taste. Makes six servings.

This is the way my Grandmother made the best soup I ever remember tasting. My children like to add more chicken and a handful of egg noodles. Bernice Cobb Jones '44


 * 2 oz. butter

2 T. chopped leeks or mild onion

¼ cup chopped carrots

¼ cup chopped celery or leaves

1 lemon, grated rind

¼ inch bay leaf

1 pt cream sauce

¼ t. white pepper

½ t. dry mustard

1 qt. chicken stock

6 ozs grated sharp cheddar cheese

1½ t. Worcestershire

Salt & tabasco, to taste

Melt butter in top of double boiler. Add leeks, carrots, celery, and lemon rind and smother until transparent. Add bay leaf, pepper and mustard. Pour in rich stock (or canned) and simmer for 20 min. Now be sure water in bottom of double boiler is not boiling, and whip in cheese, Make a cream sauce with 2 T. butter, 2 T. flour and 2 cups hot milk and whip this into mixture. Let stand ten minutes and strain, (through cheesecloth if possible). Add remaining seasonings. Serves 6. Mrs. Theodore Minah