Page:The White House Cook Book.djvu/58

 44 SOUPS WITHOUT MEAT.

rubbed smooth together with a tablespoon of milk ; season with pepper and salt; add a half teaspoon of flour, and bind all together with two beaten eggs ; the hands to be well floured, and the mixture to bo made into little balls the size of a nutmeg; drop into the soup about twenty minutes before serving.

EGG BALLS FOR SOUP.

TAKE the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them, smooth with the yolks of two raw eggs and a teaspoonf ul of salt ; mix all well together ; make it in balls, and drop them into the boiling soup a few minutes before taking it up.

Used in green turtle soup.

EGG DUMPLINGS FOR SOUP.

To HALF a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter free from lumps ; drop this batter, a tablespoonful at a time, into boiling soup.

Another Mode. One cupful of sour cream and one cupful of sour milk, three eggs, well beaten, whites and yolks separately ; one tea- spoonful of salt, one level teaspoonful of soda, dissolved in a spoon- ful of water, and enough flour added to make a very stiff batter. To be dropped by spoonfuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside.

SUET DUMPLINGS FOR SOUP.

THREE cups of sifted flour in which three teaspoonfuls of baking powder have been sifted ; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as biscuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being served. This requires steady boiling, being closely cov- ered, and the cover not to be removed until taken up to serve. A very gcod form of pot-pie.

SOYER'S RECIPE FOR FORCE MEATS.

TAKE 1J Ibs. of lean veal from the fillet, and cut it in long thir slices; scrape with a knife till nothing but the fibre remains; put it in a mortar, pound it ten minutes or until in a puree ; pass it through

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