"SUPPEE SCHWANGEN"
Mary was taught to make these by the Professor's wife. She beat together either 1 or 2 raw eggs, ½ cup flour, 1 tablespoonful butter, a little salt, and just enough milk to thin the mixture enough so it may be dropped by half teaspoonfuls into hot soup stock or broth. Cook these small dumplings about 10 minutes. Serve in soup broth.
CREAM OF OYSTER BOUILLON
Put two dozen oysters through food chopper, cook oyster liquor and oysters together five minutes, heat 1 pint milk and 1 tablespoon flour, mixed smooth with a little cold milk, and 1 tablespoonful butter. Let come to a boil, watching carefully that it does not burn. Pour all together when ready to serve. Serve in bouillon cups with crackers. This recipe was given Mary by a friend in Philadelphia, who thought it unexcelled.
GERMAN NOODLE SOUP