Corn Chowder

1  can corn

2  onions

4 potatoes, cut in cubes

2 cups water

2 cups milk

2 tablespoons butter

Brown the flour and the onion in the butter in a spider. Add the water and potatoes and cook until the potatoes become tender. Add the corn and the milk, scalded, and cook for five minutes. Season highly with salt and pepper. Croutons Cut stale bread into small cubes and brown in the oven. Croutons may be browned and buttered by cooking in a spider or may be fried in deep fat.

Soup Crisps

Cut stale bread into long strips, spread with butter and brown in the oven.

Toast for Soup

Cut white or rye bread very thin and dry brown in the oven.

Egg Drops

Beat one egg, add a pinch of salt and two tablespoons water. Stir into a smooth paste with three tablespoons flour. Pour in drops off the end of a spoon and cook for three or four minutes just before serving the soup.

Cracker Balls

1/2 cup cracker crumbs

1 egg

1 tablespoon soup

2 tablespoons butter

1/4 teaspoon salt

Stir the egg and butter together. Stir in the soup and season. Mold into little balls and let stand on a plate to expand. Drop into the boiling soup fifteen minutes before serving. Nuts may be added to the paste before molding.

Baking Powder Dumplings

2 teaspoons baking powder

1 cup flour

1/3 cup milk

1/4 teaspoon salt

Sift the flour, salt and baking powder. Stir into the milk and smooth into a batter. Spoon into the boiling soup and let boil covered for five minutes before serving the soup.

Tomato Soup With Dumplings

2 cups flour

2 teaspoons baking powder

1 dessert spoon lard Pinch salt

Mix above, then add one cup milk and one egg well beaten. Drop into one quart boiling tomatoes to which has been added one tablespoon butter. If onion flavor is desired, one chopped onion may be cooked with tomatoes before dropping dump' lings. Cook above twenty minutes. Pour on platter and garnish with parsley.

Marrow Balls

Cream two tablespoons marrow fat extracted from marrow bones. Cream the marrow and mix with two beaten eggs, add one-half teaspoon salt and enough cracker meal or matzos meal to make a soft dough. Let the dough stand for several hours.

Test the dough by making a small ball and dropping it into boiling water. If the ball crumbles and falls apart, more meal should be stirred into the dough. Make into small balls and boil in the soup for fifteen minutes before serving. Serve three or four balls to each plate of soup.


Beat up one egg slightly, add one-quarter teaspoon salt and stir in enough flour to make a stiff dough. Knead thoroughly and set aside to stand half an hour. Roll the dough out very thin and spread on a cloth to dry for an hour or more, depending on the weather. Cut into long strips about four inches wide, stack one on top of the other and cut crosswise as fine as possible with a very sharp knife.

Separate the strands and dry on a cloth. When completely dry, put into tight jars or a covered casserole and keep for subsequent use. In using noodles, drop them into the soup about five minutes before serving. The dough may be made into a long loaf, allowed to harden and then grated into small crumbs. Drop these into soup about ten minutes before serving.