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 ing one-half in kettle with, cold water andsalt, add veal cut in pieces, browned meat and bones. Let stand one hour. Heat slowly to the boiling point, let simmer six hours, removing scum as it forms on surface. Scald the vegetables and add with the seasonings the last hour of cooking. Strain, cool quickly, remove fat, and clear.

Egg Balls For Soup.

Boil four eggs ; put into cold water; mash yolks with yolk of one raw egg, and one teaspoonful of flour, pepper, salt and parsley; make into balls and boil two minutes.

Noodles For Soup.

Rub into two eggs as much sifted flour as they will absorb; then roll out until thin as a wafer; dust over a little flour, and then roll over and over into a roll, cut off thin slices from the edge of the roll, and shake out into long strips; put them into the soup lightly and boil for ten minutes; salt should be added while mixing with the flour—about a saltspoonful.

Forcemeat Balls.

Two-thirds cup lean veal or chicken, one-half cup stale bread crumbs, one-half cup milk, two tablespoons butter, one egg white, one-fourth teaspoon salt, few- grains pepper, few grains nutmeg. Cook bread and