Egg Balls For Soup

M. A. T.

Boil four eggs; put into cold water; mash yolks with yolk of one raw egg, and one teaspoon of flour; pepper, salt and parsley; make into balls and boil two minutes.

Noodles For Soup

Mrs. F. D. J.

Rub into two eggs as much sifted flour as they will absorb; then roll out until thin as a wafer; dust over a little flour, and then roll over and over into a roll; cut off" thin slices from the edge of the roll and shake out into long strips; put them into the soup lightly and boil for ten minutes ; salt should be added while mixing with the flour - about a saltspoonful.

Caramel, Or Burned Sugar

Put two ounces of brown or white sugar in an old tin cup over a brisk fire, stir this until it is quite dark and gives forth a burned smell, then add a half a cup of cold water; let it boil gently a few minutes, stirring well and all the while. Take off, and when cold bottle for use. This keeps well, and may be used for flavoring gravies and soups.

Croutons

These are simply pieces of bread fried brown and crisp to be used in soups.