MOCK CHICKEN SOUP
- Butter, ¼ cup.
- Onion, medium size, 1.
- Celery stalks, 1.
- Milk, 1¼ quarts.
- One egg.
- Flour, 2 tablespoonfuls.
- Parsley, chopped fine, 1 teaspoonful.
- Nuttolene, 3 tablespoonfuls.
- Flour.
Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch. Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.