1 large tablespn. oil 1/2 cup pastry flour 1 cup boiling water 3/8 teaspn. salt

(parsley may be omitted)

4 tablespns. finely-sliced celery, or 1/4 teaspn. celery salt 2 teaspns. chopped parsley

Heat oil in frying pan until hot, not brown. Add half the flour and rub to a paste, then add boiling water gradually, stirring until smooth, Stir in remainder of flour dry.

When the sauce is smooth and creamy and well cooked, remove from the fire, cool a little, and stir in celery, parsley and salt. The mixture will be very stiff.

Stand in cool place until perfectly cold, then shape into balls 1 1/4 to 1 1/2 in. in diameter, or cones 1 1/2 in. at the base, or cubes of 1 1/4 in., or sticks 3 1/2 to 4 in. in length by 3/4 of an inch in diameter. Roll in fine zwieback or cracker crumbs, then in beaten egg (add salt and a tablespoon of water to each egg), then in crumbs again.

Place on oiled tins a short distance apart, and set in cool place till 15 m. before serving, then put into a quick oven and bake until a delicate brown and cracked a little. Serve immediately.

If baked too long or too slowly, they will not keep their shape. This makes 12 to 14 balls. 1/2 a beaten egg may be added when the celery is, but the balls are more creamy without it.

The balls may be made the day before required, kept in the ice box and baked at serving time.

Variation No. 1.

Use 2 tablespns. of small pieces of hickory or other nut meats instead of the celery.

Variation No. 2.

Use 2 tablespns. of black walnut meal (made by rubbing meats through a fine colander with a potato masher), and a little onion.

Variation No. 3.

Use 1/4 to 3/8 teaspn. grated lemon rind, instead of other flavorings.

Variation No. 4.

Use chopped trumese, with sage and onion in place of the celery.

The savory balls are used with the plainer soups, and vice versa; or if both soups and balls are highly seasoned, use contrasting flavors; for instance, the balls with lemon rind in Nut French soup.

The egg balls should be used with care as they destroy the flavor of many soups. They, poached eggs, and hard-boiled yolks of eggs are especially suitable for some cream soups.