For Variety
Salami or other luncheon meat, cut in pieces, may be used instead of frankfurters. Allow one slice per person. Or sprinkle the soup with chopped cooked ham before serving.
Fresh sausage also may be used. Dice or crumble the meat and fry until crisp before adding it to the soup.
Pork souffle
2½ tablespoons butter or margarine
2½ tablespoons flour
1 cup milk
3 eggs, separated
1⅓ cups finely chopped cooked or canned pork
1 teaspoon finely chopped onion, or onion juice