peas, cabbage or chopped peppers. Boil until all vegetables are tender.

MEAT FILLING _for_ NOODLES

1 cup ground beef
2 tblsp. fat
1 small onion
1/2 cup dry bread crumbs
1 cup bread cubes
salt and pepper
2 tblsp. butter

Make a recipe of noodle dough (see above). Roll thin, let dry and cut
into 3 inch squares. Brown meat in hot fat with the onion and seasoning.
Soak bread cubes in water and press dry then add to the meat. Spoon
mixture on the center of the noodle squares, fold in half and seal
edges, like little pillows. Drop the filled squares into salted boiling
water and cook 8 to 10 minutes. Lift carefully with draining spoon to a
serving dish and top with the half cup of bread crumbs which have been
browned in butter.

EGG BALLS FOR SOUP

Rub the yolks of three or four hard boiled eggs to a smooth paste and
salt. To these add two raw ones lightly beaten. Add enough flour to hold
the paste together. Make into balls with floured hands and set in cool
place until just before your soup comes off. Put the balls carefully
into the soup and boil one minute.

SPINACH FILLING _for_ NOODLES

2 lbs. raw spinach, chopped
3 tblsp. butter
salt and pepper
1-1/2 cups bread crumbs
2 eggs

Make a recipe of noodle dough (see above). Steam and brown the spinach
in melted butter. Add the eggs, 1 cup of dry bread crumbs and the
seasoning. Mix well, spoon mixture on noodle dough squares and proceed
as above.

SALSIFY _or_ VEGETABLE OYSTER SOUP

1-1/2 cups diced salsify
1-1/2 cups water
1 tblsp. vinegar
1 tblsp. butter
1 quart milk
salt and pepper

Scrub, scrape and clean salsify. Dice and cook in salted water, with 1
tablespoon of vinegar added, until tender. Drain, add butter and rich
milk, salt and pepper. Bring to a boil and serve with crackers.

BEEF SOUP _with_ DUMPLINGS

1 soup bone
2 lbs. stewing beef
2 quarts water
salt
1-1/2 cups flour
1 egg
1/2 cup milk
pepper

Cook meat until tender and remove from the broth. Add water until you
have 2 quarts of broth. Make dumplings by mixing beaten egg and milk
into flour until about the consistency of pancake batter. Drop from
teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4
minutes.

POTATO SOUP (Gruumbier Suupe)

4 cups diced potatoes
1 medium onion
3 tblsp. flour
1 tblsp. butter
1 qt. milk
1 egg, beaten
salt and pepper
parsley

Boil potato