o a
smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
kettle, let boil five minutes and serve at once.

CROUTONS

Cut stale bread into cubes, place in pan and brown in the oven; or
butter the bread, cut into cubes and then brown the same way. Fry small
cubes of stale bread in deep hot fat until brown or fry them in a little
butter or fat in a hot spider until brown.

PFAeRVEL OR GRATED EGG FOR SOUP

Into the yolk of one egg stir enough flour until it is too stiff to
work. Grate on coarse grater, and spread on board to dry. After soup is
strained, put in and boil ten minutes before serving.

SPATZEN

Beat one egg well, add one-half teaspoon of salt, three-fourths cup of
flour and one-third cup of water, stirring to a stiff, smooth batter.
Drop by teaspoons into boiling soup ten minutes before serving.

EGG CUSTARD

Beat slightly the yolks of two eggs, add two tablespoons of milk and a
few grains of salt. Pour into small buttered cup, place in pan of hot
water and bake until firm; cool, remove from cup and cut in fancy shapes
with French vegetable cutters.

GRATED IRISH POTATO

Peel, wash and grate one large Irish potato, or two medium-sized ones.
Put it in a sieve and let hot water run over it until it is perfectly
white. Have the white of one egg beaten to a very stiff froth, then stir
in the potatoes and twenty minutes before serving add it to the boiling
soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
soup over it, stirring carefully at first.

FARINA DUMPLINGS

Put in a double boiler one kitchen spoon of fresh butter, stir in one
cup of milk. When it begins to boil stir in enough farina to thicken.
Take off the stove and when cold add the yolks of two eggs and the
stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
grated almonds if desired. Let cool, then make into little balls, and
ten minutes before soup is to be served, drop in boiler and let boil up
once or twice.

BOILED FLOUR BALLS WITH ALMONDS

Two yolks of eggs beaten very light, add a pinch of salt, pepper and
finely-chopped parsley. Add six blanched almonds grated, enough sifted
flour to make stiff batter, then add the stiffly-beaten whites of eggs
and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
minutes before serving.

EINLAUF (EGG DROP)

Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
flour and one-fourth cup