Quenelles Or Egg Balls

The yolks of 2 hard-boiled eggs, half as much boiled potato, while hot; 1 teaspoonful of chopped parsley; Cayenne and salt to taste; the yolk of 1 egg raw. Mash all together, make in balls size of cherries, flouring the hands. Put in the soup just before taking from the fire.

Crontons Or Fried Crusts

Cut cold bread in any shape desired - dice, squares, leaves or circles; fry light brown in melted butter; one minute will suffice. One or two at a time can be fried in the smallest deep saucepan, and but little butter will be required. (Hot lard may be used or any other hot} fat.) Drain them on paper. The hotter the fat the less danger of their soaking grease. These may also be used for garnishing.

Forcemeat Balls, No. 1

Half a calf's tongue, or same amount of cold veal; ½ as much fine bread crumbs; 2 tablespoon-fuls of melted butter; 1 raw egg; seasoning of sweet herbs; pepper, salt and a dash of curry powder. Mince the meat fine, add the other ingredients, make up in small balls about the size of half an egg, flouring the hands slightly. Flour, fry brown in hot fat, and put in the soup.

Forcemeat Balls, No. 2

Chop any kind of cold meat or fowl fine; add a little butter or a bit of raw salt pork minced; season well with salt and pepper; a pinch of curry powder is an improvement. Mix together with an egg; form into balls; flour and fry brown; put them in the soup just before serving. Either of these Forcemeat Balls can be used for garnishing meats or fish; or, when fried, make an attractive entree or side dish.

Egg Dumplings, No. 1

1 heaping cup of flour; 2 yolks, or, 1 whole egg; 4 tablespoonfuls of water. Put the flour in a bowl; mix the egg with the water and salt, stir into the flour, making a stiff dough. Boll rather thin, cut with a cake cutter; drop into either water, gravy or soup. Keep the lid on and boil ten minutes.

Egg Dumplings, No. 2

1 pint of milk; 2 eggs well beaten; a pinch of salt and flour enough to make a batter thick as pound cake. Drop them by spoonfuls into soup. Cook five minutes, remove to a dish, put bits of butter and pepper over and serve with the meat. They can be cooked in boiling water and served with cold meat in the same manner.

Dumplings For Soup

1 quart of flour; 2 teaspoonfuls of cream tartar, 1 of soda; pinch of salt; milk sufficient to wet the flour. Drop by spoonfuls into the Soup, and boil half art hour.

German Soup Balls

1 heaping teaspoonful fresh butter; 2 eggs well beaten; salt, nutmeg or ginger; cracker crumbs sufficient to form balls.

Noodles

Take 1 egg and a pinch of salt; use all the flour that this will take up. Boll thinly as possible and dry, then roll tip and slice off in narrow strips. Drop into boiling soup fifteen minutes before serving. Chicken with noodles makes a nice dish. For noodles as a side dish, see page 25.