We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

1	lg	Chicken; halved or in large pieces
		All chicken giblets except livers
1	sm	Bay leaf
1	lg	Onion
2		Stalks celery
2		Whole carrots
1		Parsnip; (optional)
1	sm	Bunch parsley
1	ts	Salt
		Ground pepper to taste
		Water
		Noodles or rice

INSTRUCTIONS

Mrs. Beverly Applebaum
This classic Jewish chicken soup is unusual in calling for such a
prodigious quantity of rice. Given that 1cup of raw rice yields 3 cups
cooked, this recipe calls for 13 1/2 cups of cooked rice to balance a
single stewing chicken.
Put the chicken and all other ingredients into a large pot and cover them
with water. Bring to a boil; remove any scum that rises to the top. Cover
and simmer until the chicken is tender. Serve with boiled noodles;
alternatively, boil 4 1/2 c. rice in the soup.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

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