The forcemeat balls, mentioned in the preceding recipe, may be thus made. Take one cupful of cooked veal or fowl meat, minced ; mix with this a handful of fine bread-crumbs and the yolks of four hard-boiled egg-- rubbed smooth together with a tablespoon-ful of milk; season with pepper and salt; add a half teaspoonful of flour, and finish with two beaten eggs ; the hands must be well floured, and the mixture be made into little balls the size of a nutmeg ; drop into the soup twenty minutes before serving.