of water, stir until smooth. Pour slowly from a
considerable height from the end of a spoon into the boiling soup. Cook
two or three minutes and serve hot; add one teaspoon of chopped parsley
to the soup.

EGG DUMPLINGS FOR SOUPS

Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
salt and grated nutmeg and one-half teaspoon of melted butter. Add the
chopped whites of two eggs and a raw egg yolk to be able to mold the
dough into little marbles, put in boiling soup one minute.

SCHWEM KLOESSE

Take three tablespoons of flour; stir with one egg and one-half cup of
milk; pour this in a pan in which some butter was melted; stir until it
loosens from the pan. When it is cold, add two more eggs and some salt,
and shortly before needed form in little dumplings and put in boiling
hot soup for five minutes.

DUMPLINGS FOR CREAM SOUPS

Scald some flour with milk or water, mix in a small piece of butter and
salt, and boil until thick. When cool beat in yolk of an egg, if too
stiff add the beaten white.

DROP DUMPLINGS

Break into a cup the whites of three eggs; fill the cup with milk; put
it with a tablespoon of fresh butter and one cup of sifted flour in a
spider and stir as it boils until it leaves the spider clean. Set aside
until cool and stir in the yolks of three eggs. Season with salt, pepper
and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
minutes before ready to be served.

LIVER KLOESSE (DUMPLINGS)

Brown a small onion minced in one tablespoon of chicken fat, add a small
liver chopped fine, chopped parsley, two tablespoons of flour. Season
with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
in the boiling soup, let cook ten minutes--serve.

FRITTER BEANS

Beat one egg until light, add three-fourths teaspoon of salt, one-half
cup of flour and two tablespoons of water. Put through colander into
deep hot fat and fry until brown. Drain and pour hot broth over them.

SPONGE DUMPLINGS

Separate three eggs, beat the yolks, and add one cup of soup stock,
one-fourth teaspoon of salt, then add the beaten whites. Pour into a
greased cup and place in pan of hot water and steam until firm; cool,
remove from cup and cut into small dumplings with a teaspoon; pour the
boiling soup over and just before serving add chopped parsley.

*FISH*

Fish that is not fresh is a very dangerous food and great care should be
taken in selecting on