EGG BALLS, for Soups and made Dishes.
Ingredients.—8 eggs, a little flour; seasoning to taste of salt. Mode.—Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the 2 uncooked eggs; add them, with a little flour and salt, to those pounded; mix all well together, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for.