71. PASTRY STRIPS.--A very appetizing addition to soup may be made by cutting pastry into narrow strips and then baking these strips in the oven until they are brown or frying them in deep fat and draining them. Strips prepared in this way may be served in place of crackers, croutons, or bread sticks, and are considered delicious by those who are fond of pastry. Details regarding pastry are given in another Section.
72. SOUP FRITTERS.--If an entirely different kind of soup accompaniment from those already mentioned is desired, soup fritters will no doubt find favor. These are made by combining certain ingredients to form a batter and then dropping small amounts of this into hot fat and frying them until they are crisp and brown. The accompanying recipe, provided it is followed carefully, will produce good results.
SOUP FRITTERS
- 1 egg
- 2 Tb. milk
- 3/4 tsp. salt
- 1/2 c. flour
Beat the egg, and to it add the milk, salt, and flour. Drop the batter in tiny drops into hot fat, and fry until brown and crisp. Drain on paper and serve with the soup.
73. EGG BALLS.--To serve with a soup that is well flavored but not highly nutritious, egg balls are very satisfactory. In addition to supplying nutrition, these balls are extremely appetizing, and so they greatly improve a course that is often unattractive. Careful attention given to the ingredients and the directions in the accompanying recipe will produce good results.
EGG BALLS
- 3 yolks of hard-cooked eggs
- 1/2 tsp. melted butter
- Salt and pepper
- 1 uncooked yolk
Mash the cooked yolks, and to them add the butter, salt, and pepper, and enough of the uncooked yolk to make the mixture of a consistency to handle easily. Shape into tiny balls. Roll in the white of egg and then in flour and sauté in butter. Serve in the individual dishes of soup.
74. FORCEMEAT BALLS.--Another delicious form of accompaniment that improves certain soups by adding nutrition is forcemeat balls. These contain various nutritious ingredients combined into small balls, and the balls are then either sautéd or fried in deep fat. They may be placed in the soup tureen or in each person's soup.