Delicious Dumplings For Soup

Marrow from about 15 cents shank bones, cream with fork, add salt, pepper and little nutmeg, 1 egg and cracker crumbs enough so that the mixture can be molded into balls about size of a quarter. Also add a little chopped parsley. Have soup boiling hot, drop dumplings in and let boil about 10 minutes. - Mrs. W.

Delicatesse Soup

Take a large heavy fresh-cooked crab, after thoroughly cleaning it, shred the meat fine, save the marrow that is in the back of the shell and rub it smooth in bowl with 1 tablespoonful of cornstarch and 1 egg. Put 1 pint of cream and 1 quart of milk on the fire to boil, put in 1 tablespoonful butter, 1/2 small saltspoon paprika and salt, according to taste; watch very closely to prevent burning; when it comes to a boil pour it slowly, stirring all the time, over the cornstarch, egg and crab marrow; return it to the fire and when it is sufficiently thick stir in the crab meat. Serve steaming hot, with delicate oyster crackers. - F. D.

Halibut Soup

Three-fourths cup cold boiled halibut, 1 pint of milk, 1 slice onion, a blade of mace, 3 tablespoonfuls of butter, 1 1/2 tablespoonfuls flour, 1/2 teaspoonful salt, few grains of pepper. Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings and add fish. Thicken with flour mixed with 1/2 of the butter and cooked together. Add salt and pepper and the remaining butter in small pieces. - M. C.

Lentil And Tomato Soup

Cook together 1 cup of lentils thoroughly sorted and washed, 1 cup of stewed tomatoes, 1 cup of water, 1 tablespoonful of butter and a stalk of celery. When done add sufficient water to make soup proper consistency. Boil, removing celery. Season with salt to taste. Add 1 teaspoonful of browned flour, rubbed to a paste with a little water. Boil and serve. A teaspoon of whipped cream to each plate is a most satisfying addition. - C. L. B.

Cream Of Lrima Bean Soup

One cup of dried lima beans, 3 pints cold water, 2 slices onion, 4 slices carrot, 1 cup of cream or milk, 4 tablespoons butter, 2 tablespoons flour, 1 teaspoon salt, 1/2 teaspoon pepper. Soak beans over night; in the morning drain and add cold water; cook until soft and rub through a sieve. Cut vegetables in small cubes and cook 5 minutes in half the butter; remove vegetables, add flour, salt and pepper, and stir into boiling soup. Add cream, reheat and strain and add remaining butter in small pieces. - F. V. M.

Marrow Balls For Soup

One-half cup of beef marrow, 1 cup bread or cracker crumbs, 2 eggs, pinch salt and little pepper, 1/2 teaspoon chopped parsley. Place marrow in bowl over teakettle to melt. When melted pour in fine strainer and with spoon stir through all you can. Set aside to cool; when about the consistency of cream, stir in about 1/3 of the crumbs, mixing well, then add 1 egg at the time (not beaten); mix well with a fork. When both eggs are thoroughly mixed with the above add salt, pepper and parsley, then the rest of the crumbs, little at a time. Take about 1/2 teaspoonful of mixture and roll into small balls. Try one in a little boiling water; if it falls in pieces add few more crumbs. When ready put the balls into boiling soup and boil about 10 minutes. Enough for 10 or 12 plates of soup. - J. B. S.