SUET BALLS FOR SOUP
Have half a cup of suet finely chopped and freed from skin. To this add one-half teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add ice water, a few drops at a time, while you stir. When you have a stiff paste, not wet and soggy, but merely sticking together, form in little balls like small marbles, drop in boiling soup, and cook from five to seven minutes before serving.
Mrs. A. M. Solomon