Egg Balls

Put the eggs into enough cold water to more than cover them (at least one quart for every four eggs), bring this to a boil and put it into a cooker for twenty minutes. Drop the eggs into cold water, take off the shells and when they are cold carefully remove the whites, leaving the yolks whole. These may be dropped into soup as they are, or they may be mashed, mixed with the butter and salt and enough egg yolk, or egg white or whole egg, beaten, to moisten them, so that they may be moulded into balls about the size of a hard-cooked yolk. Roll these in flour and sauté them in butter.

Forcemeat Balls

Cook the bread and milk to a paste, cool it, add the beaten egg and fish or meat, forced through a fine meat-chopper or chopped and then ground fine with a mortar and pestle. Mould it into balls, lay them in a pan with the flour and shake it until the balls are floured; then sauté them with the butter, shaking the pan carefully from time to time, till the balls are browned on all sides. Or the balls may be dropped into boiling soup and put into the cooker for one-half hour.

Croûtons

Cut slices of bread one-half inch thick, spread thinly with butter. Cut the slices into strips one-half inch wide, and these into dice one-half inch thick. Put them into a baking-pan, and brown them in a hot oven, stirring them about frequently that they may be brown evenly. Add them to the soup just before serving, or pass them after serving.

Soup Sticks

Prepare the bread exactly as for croûtons, except that the strips of bread are not cut into dice. If desired the strips may be sprinkled with grated cheese after they are cut. Lay them side by side with enough space between them to allow them to brown on the sides. Serve them as an accompaniment to soup.