No. 11—SPONGE-DUMPLING SOUP.
Quantity for 6 Persons.
- 3 eggs
- ¼ tsp. of salt
- ½ pt. milk or bouillon
Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double boiler for 20 minutes. If you have no double boiler put your soup into a small pot and place this into a larger one with boiling water.
The bouillon is put into the soup tureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added.
No. 12—FARINA-DUMPLING SOUP.
Quantity for 6 Persons.
- ½ pt. milk
- 4 tbsps. fine farina
- 1 egg
- 1 tsp. of butter
- ¼ tsp. of salt
- 1 pinch of nutmeg
Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 2 or 3 minutes, stirring constantly until the mass loosens from the pot. Take from the stove, stir into it the yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good.
No. 13—STIRRED SPONGE DUMPLINGS.