Force-Meat Balls

One cupful of any kind of cooked meat.

One salt-spoonful of salt.

One salt-spoonful of thyme.

One-half salt-spoonful of pepper.

One tea-spoonful of lemon juice.

One tea-spoonful of chopped paisley.

One table-spoonful of flour.

One table-spoonful of butter.

Yolk of one raw egg.

A few drops of onion juice.

Chop the meat very fine, and add the seasoning; beat the yolk of the egg and stir it into the meat; then make the mixture into balls the size of nutm'egs, place them in a soup plate and sprinkle with flour, shaking the plate until the balls are all floured. Place the butter in a frying-pan, and when it is brown, drop in the balls, and shake the pan occasionally until they are brown.

Profiteroles For Soup

One gill of water. Two gills (scant) of flour. One-half gill of butter. Two eggs.

Heat the water to boiling in a small frying-pan, and put in the butter, and when the liquid boils again, add the flour, turning it in all at one time. Beat the mixture well for two or three minutes, being careful not to burn it; then turn it into a bowl and set away to cool. When cold, add the eggs, one at a time, and beat the whole thoroughly at least ten minutes. Butter a cake-pan very lightly, and drop the mixture into it in tiny balls. Bake ten minutes and set away until time to serve the soup ; then place the balls in the tureen after the soup, and serve at once.

Egg Balls

Five eggs.

One tea-spoonful of salt.

One-tenth tea-spoonful of pepper.

Boil four of the eggs twenty minutes, and mash the yolks to a smooth paste in a bowl; then add the salt and pepper, and the other egg well beaten. Shape the mass into tiny balls, roll them in flour, and fry brown in the frying-pan with a little butter, tossing them about while frying to prevent them sticking to the pan. They may be made some time before they are needed.