ADDITIONS TO SOUPS.
Eggs cooked in a variety of ways, croutons, noodles, dumplings, force meat balls, and a dozen other articles that are manufactured for the purpose, are used according to fancy as additions to soups. Some of them are cooked in the soup and served with it, and some are cooked separate and put in the tureen or the individual plates, and the soup poured over them.
CROUTONS.
A bit of toasted or fried bread is called in French a crouton; and croutons, which are simply bits of bread toasted or fried brown, are very nice in a variety of soups. The bread can be toasted in the ordinary way and used dry, or it can be buttered, cut in dice and toasted brown in the oven, or fried brown in butter or drippings. The best way of serving croutons is to put a spoonful of them in each plate and pour the hot soup over them.
NOODLES.
The noodle is one of the traditional articles for serving in soups. It is a general favorite and is easily made:
To three eggs, two tablespoonfuls of water, and a pinch of salt, add flour enough to make a stiff dough. Work and knead fifteen or twenty minutes, roll to a very thin sheet, dust lightly and evenly with flour, and roll up compactly. Then with a thin sharp bladed knife cut into very thin slices and let dry for a couple of hours before putting in the soup. They will cook in five minutes. Or,
Beat an egg very light, add flour until stiff enough to roll into little crumbs the size of wheat or rice grains, drop into boiling soup and cook a few minutes.
DUMPLINGS.
A very delicate dumpling for soup can be made of biscuit dough, raised with either yeast or baking powder, in this manner: roll the dough thin, cut into dice, roll under the hand on a floured board, and steam for twenty minutes; put in the tureen and pour boiling soup over them.
But the most delicate of dumplings are made of light bread crumbs, suet or marrow, egg and seasoning. These can be varied in seasoning to suit any soup. This is a good combination for a clear, white or delicate soup of any kind. Mix well, but lightly, a tablespoonful uncooked beef marrow and half a pint bread crumbs, seasoned with salt, pepper, grated lemon peel and mace; add one well beaten egg, roll into balls in the hands, and drop into the boiling soup. They should be served as soon as they rise to the surface.
FORCE MEAT BALLS.
To four parts cooked veal, and one part suet minced together, add four parts bread crumbs and season with salt, pepper, powdered cloves and sweet herbs. Bind together with beaten egg, make into small balls and fry brown. These are much used in mock turtle and other heavy soups.