The home cook book

CURRY BALLS FOR SOUP Mix half a cup of fine soft breadcrumbs with the yolks of two hard-boiled eggs, a teaspoon of curry powder and half a teaspoon of salt. Pound well together and then stir in a raw egg to form a paste and hold it together. Form into small balls not larger than a hickory-nut and drop into the boiling soup two minutes before serving. EGG BALLS FOR SOUP Boil five eggs till hard — that is, about twenty minutes — and then put them in cold water. Peel, and cut the whites in rings. Mash the yolks with the yolks of two raw eggs, beating the pulverized hard yolks well into the raw yolks. Add half a teaspoon of salt, a few drops of onion- juice, and a dash of cayenne. Form into small balls like marbles and drop into boiling soup two minutes before the soup is taken off the fire. Add also the rings made from the whites of the eggs. EGG-AND-CHEESE BALLS FOR SOUP Mash together the yolks of five hard-boiled eggs and two tablespoons of soft American cheese. Add half a tablespoon of salt and a pinch of cayenne. Blend these all together by mixing in the uncooked whites of two eggs. Form the paste into small balls and drop gently into boiling soup three minutes before serving. MEAT BALLS FOR SOUP Any cold cooked meat may be used for soup balls, but veal is preferred as being most delicate. To one cup of minced meat add half a cup of breadcrumbs, two tablespoons of minced parsley, a tablespoon of thyme or sweet marjoram, and salt and pepper to taste. An egg is to hold these ingredients together, and it should be beaten a little and used as a wetting, mixing in till the meat is moist and pasty. Form into balls the size of a hickory-nut, or a little larger, and lower gently in the soup and boil two minutes before taking the soup from the stove. *" WINTER SUET BALLS FOR SOUP Have half a cup of suet chopped fine and freed from skin. To this add half a teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add ice-water, a few drops at a time, while you stir. When you have a stiff paste, not wet and soggy, but merely sticking together, form in little balls like small marbles, drop in boiling soup and cook from five to seven minutes before serving. Asparagus Soup— Cream of Asparagus— Bean Soup— Black Bean Soup — Lima Bean Soup — Beef Stew with Rice— Company Bouillon — Vegetable Bouillon— Carrot Cream Soup — Cream-of-Carrot Soup — Celery Cream Soup — Cheese Soup— Chestnut Soup — Chicken Bouillon — Chicken Bouillon with Whipped Cream— Chicken Soup — Chicken Gumbo (i) — Chicken Gumbo {2)— Clam Chowder — Clam Soup— Clear Soup — Corn Soup— Corn Cream Soup — Corned Beef Soup— Egg Soup— Gumbo aux Herbes— Indian Meal Soup — Julienne Soup — Lobster Bisque — Maigre Soup— Milk Soup— Mock Bisque — Mock Oyster Soup— Okra Cream Soup— Okra Gumbo with Crabs or Halibut — Okra Gumbo— Onion Cream Soup — Oxtail Soup — Oyster Bouillon— Oyster Gumbo — Oyster Stew— Pea-and-Potato Soup — Split Pea Soup— Pot au Feu— Potato Soup — Rice Cream Soup — Salmon Soup— Shrimp Gumbo — Soup Stock— Fast Day Tomato Soup— Turkey Soup — Meatless Vegetable Soup— White Soup Stock ASPARAGUS SOUP J