Boil five eggs till hard, that is, about twenty minutes, and then put them in cold water. Peel, cut the whites in rings, mash the yolks with two raw yolks, add one-half a teaspoon of salt, a few drops of onion juice, a dash of cayenne. Form into small balls like marbles, and drop into boiling soup two minutes before the soup is taken off the fire; add also the rings made from the whites of the eggs.
Mrs. A. Herz
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
MEAT BALLS FOR SOUP
One pound fine-chopped meat; add two eggs, salt, pepper to taste, one onion chopped fine, parsley, bread crumbs to keep together; fry; strain soup, and put in balls before serving.
Miss Ray Mayer
BREAD FINGERS FOR SOUP
Cut off the crusts of stale slices of bread, cut the bread in fingers about four inches long and three-quarters of an inch wide; lay in a dripping-pan and toast a golden brown in a moderate oven.