SOUP GARNISHINGS

Cheese Balls

Melt butter, add water, and cook two minutes; add seasonings and flour, boil until mixture forms in a mass in center of pan. Cool slightly, add eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot fat, drain, and serve immediately.

Egg Balls

Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. Shape into balls the size of a walnut, dip in slightly beaten white of egg, dip in flour or cracker crumbs, and fry in deep fat. Drain and serve with soup.

Rice Balls

Press rice through sieve, add flour, egg and seasonings. Roll in balls, allowing a teaspoon for each ball. Cook in boiling salted water until they harden on the outside. Serve hot with soup.

Marrow Balls

Cook marrow in frying pan, strain, beat, add egg, seasonings, and enough bread crumbs to make of a consistency to shape. Form in small balls and poach in hot water.

Fritter Beans

Melt butter and lard, add milk; when boiling, add flour and seasonings; cook two minutes, stirring constantly; add cheese and eggs, cool, drop from teaspoon into hot fat, drain, and serve with soups.

Noodles

Beat egg. Add seasonings and enough flour to make a stiff dough. Work on floured board until smooth and elastic. Cut a small portion and roll thin as a wafer. Cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes. Serve hot in soups.

This paste may be spread on the bottom of inverted dripping pans and baked in a quick oven. Crease before removing from pan.

Noodle Balls

Use Noodle Mixture, allowing less flour, shape into round marbles, and cook in boiling salted water twenty to thirty minutes. Serve hot in soups.

Vegetable Cubes

Mix yolks of egg, whole egg, peas and seasonings, add hot stock. Pour into buttered tin to the depth of one inch, set into hot water, and bake in slow oven until mixture is firm. Cool, cut in cubes, and serve in soups.

Chicken Quenelles

Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg slightly beaten, chicken, seasonings, and milk to make of the consistency to shape. Shape between two spoons, and poach in boiling salted water.

Fish Quenelles

Chop fish and press through a sieve. Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water.

This mixture may be rolled in balls or shaped in teaspoons.