SOUP GARNISHINGS
Cheese Balls
- ¼ cup butter
¾ cup flour
½ cup water
¼ teaspoon salt
cayenne and paprika
3 eggs
¼ cup grated cheese
Melt butter, add water, and cook two minutes; add seasonings and flour, boil until mixture forms in a mass in center of pan. Cool slightly, add eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot fat, drain, and serve immediately.
Egg Balls
- 4 hard-cooked eggs
1 raw egg yolk
salt and cayenne
1 white of egg
flour or
sifted cracker crumbs
Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. Shape into balls the size of a walnut, dip in slightly beaten white of egg, dip in flour or cracker crumbs, and fry in deep fat. Drain and serve with soup.
Rice Balls
- 1 cup cold cooked rice
2 tablespoons flour
salt, cayenne, nutmeg
1 teaspoon grated lemon rind
1 teaspoon chopped parsley
1 egg