EGG BALLS FOR SOUP
- Egg yolks, hard boiled, 6.
- Salt, 1 teaspoonful.
- Flour, ½ tablespoonful.
- Egg yolks, raw, 2.
Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving.
EGG DUMPLINGS FOR SOUP
- Milk, 1 cup.
- Flour.
- Eggs, 2.
Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.
NOODLES FOR SOUP
Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving. If boiled too long they go to pieces.
VEGETABLE BOUILLON
- Vegetable soup stock, 2 quarts.
- Cooked and strained tomatoes, 2 cups.
- Bay leaves, 2.
- Salt, 1 tablespoonful.
- Onions, grated, medium size, 2.