EGG BALLS FOR SOUP
Boil five eggs till hard, that is, about twenty minutes, and then put them in cold water. Peel, cut the whites in rings, mash the yolks with two raw yolks, add one-half a teaspoon of salt, a few drops of onion juice, a dash of cayenne. Form into small balls like marbles, and drop into boiling soup two minutes before the soup is taken off the fire; add also the rings made from the whites of the eggs.
Mrs. A. Herz