ake a
_very stiff_ dough; roll out very thin, like thin pie crust, dredge
with flour to keep from sticking. Let it remain on the bread board to
dry for an hour or more; then roll it up into a tight scroll, like a
sheet of music. Begin at the end and slice it into slips as thin as
straws. After all are cut, mix them lightly together, and to prevent
them sticking, keep them floured a little until you are ready to drop
them into your soup which should be done shortly before dinner, for if
boiled _too long_ they will go to pieces.

FORCE MEAT BALLS FOR SOUP.

One cupful of cooked veal or fowl meat, minced; mix with this a
handful of fine bread crumbs, the yolks of four hard-boiled eggs
rubbed smooth together with a tablespoon of milk; season with pepper
and salt; add a half teaspoon of flour, and bind all together with two
beaten eggs; the hands to be well floured, and the mixture to be made
into little balls the size of a nutmeg; drop into the soup about
twenty minutes before serving.

EGG BALLS FOR SOUP.

Take the yolks of six hard-boiled eggs and half a tablespoonful of
wheat flour, rub them smooth with the yolks of two raw eggs and a
teaspoonful of salt; mix all well together; make it in balls, and drop
them into the boiling soup a few minutes before taking it up.

Used in green turtle soup.

EGG DUMPLINGS FOR SOUP.

To half a pint of milk put two well-beaten eggs, and as much wheat
flour as will make a smooth, rather _thick_ batter free from lumps;
drop this batter, a tablespoonful at a time, into boiling soup.

_Another Mode._--One cupful of sour cream and one cupful of sour milk,
three eggs, well beaten, whites and yolks separately; one teaspoonful
of salt, one level teaspoonful of soda, dissolved in a spoonful of
water, and enough flour added to make a _very stiff_ batter. To be
dropped by spoonfuls into the broth and boiled twenty minutes, or
until no raw dough shows on the outside.

SUET DUMPLINGS FOR SOUP.

Three cups of sifted flour in which three teaspoonfuls of baking
powder have been sifted; one cup of finely chopped suet, well rubbed
into the flour, with a teaspoonful of salt. Wet all with sweet milk to
make a dough as stiff as biscuit. Make into small balls as large as
peaches, well floured. Drop into the soup three-quarters of an hour
before being served. This requires steady boiling, being closely
covered, and the cover not to be removed until taken up to serve. A
very good form of p