EGG BALLS FOR SOUP

• Egg yolks, hard boiled, 6.
• Salt, 1 teaspoonful.
• Flour, ½ tablespoonful.
• Egg yolks, raw, 2.

Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together,[41] make into balls, and drop into the soup a few minutes before serving.

EGG DUMPLINGS FOR SOUP

• Milk, 1 cup.
• Flour.
• Eggs, 2.

Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.

NOODLES FOR SOUP

Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving. If boiled too long they go to pieces.

VEGETABLE BOUILLON

• Vegetable soup stock, 2 quarts.
• Cooked and strained tomatoes, 2 cups.
• Bay leaves, 2.
• Salt, 1 tablespoonful.
• Onions, grated, medium size, 2.

Mix all the ingredients together, and let simmer[42] slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.

NUT CHOWDER SOUP

• Nuttolene or protose, ¼ pound.
• Hard-boiled eggs, 3.
• Browned onions, 3.