Page:The model housekeeper (IA modelhousekeeper00smit).pdf/37

 milk to a paste, add melted butter and egg white stifly beaten, and seasonings. Pound meat and add to the mixture. Then force all through a coarse strainer. Form into almond-shaped balls between two spoons. Cook ten minutes in stock that must only simmer.

Ham Dumplings.

Proceed as above, using lean ham with parsley or a few drops of onion juice; leave out salt and nutmeg. Chop fine and pound to a paste. Shape in larger balls and cook in stock. They should be as light as sponge and may be served in consomme.

Soup Garnishings—Croutons.

Cut one-third inch slices of stale buttered bread, from which crusts have been removed, into one-half inch cubes, brown in oven.

Imperial Sticks.

Cut one-third inch slices of stale buttered bread into three-fourth inch strips and brown in oven.