ered
from 15 to 20 minutes.

Aunt Sarah purchased two good-sized soup bones containing considerable
meat. After extracting 2 tablespoonfuls of marrow from the uncooked
bones, she put the bones in a stew-pan with a couple of quarts of
water, a large onion, chopped fine, and a piece of celery, and cooked
for several hours, then skimmed off scum which arises on top of broth,
removed the soup bones and meat and added a couple of tablespoonfuls
of grated carrot, pepper and salt to taste, cooked a short time, and
then added the marrow balls, a little chopped parsley and a couple of
tablespoonfuls of boiled rice. Two tablespoonfuls of marrow will make
about 15 balls, with the addition of crumbs, eggs, etc.

EGG BALLS FOR SOUP

Mash the yolks of 2 hard-boiled eggs fine and smooth with a little
soft butter. Beat the white of 1 egg, and add with about 2
tablespoonfuls of flour, salt and pepper. Mix all together. Use a
little flour to mold the mixture into balls the size of quite small
marbles. Do not make too stiff. Drop these into hot broth or soup and
cook about five minutes. This quantity will make 12 small balls.

"SUPPEE SCHWANGEN"

Mary was taught to make these by the Professor's wife. She beat
together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful
butter, a little salt, and just enough milk to thin the mixture enough
so it may be dropped by half teaspoonfuls into hot soup stock or
broth. Cook these small dumplings about 10 minutes. Serve in soup
broth.

CREAM OF OYSTER BOUILLON

Put two dozen oysters through food chopper, cook oyster liquor and
oysters together five minutes, heat 1 pint milk and 1 tablespoon
flour, mixed smooth with a little cold milk, and 1 tablespoonful
butter. Let come to a boil, watching carefully that it does not burn.
Pour all together when ready to serve. Serve in bouillon cups with
crackers. This recipe was given Mary by a friend in Philadelphia, who
thought it unexcelled.

GERMAN NOODLE SOUP

Place about 3 pounds of cheap stewing beef in a cook-pot with
sufficient water and cook several hours, until meat is quite tender;
season with salt and pepper. About an hour before serving chop fine 3
medium-sized potatoes and 2 onions and cook in broth until tender. Ten
or fifteen minutes before serving add noodle.

To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg
shell with cold water, add the eggs, and mix with flour as stiff as
can conveniently be handled.