To 1 pound of meat and 1 of suet, allow 4 eggs. Beat the eggs thoroughly and mix with the paste, and work through a wire sieve or fine colander to take out any fibers that may remain in the meat; to the strained mixture add the bread=crumbs which have been previ- ously dried, pulverized and sifted; then take up the mixture in a tea- spoon, and with another teaspoon form and smooth the quenelles in shape like a small egg; they are then dropped in boiling water for ten min- utes to poach. "When a soup is to \ | ^m^J^^ fobmino- quenelles. be served with them, place them in the tureen, and pour the hot soup over them. Another way to pre- pare force-meat balls is to shape the above mixture into balls the size of marbles, and fry in boiling fat until a light brown. SUET DUMPLINGS FOR SOUP— Take 3 cups sifted flour, sift in B teaspoons baking powder, and then rub in well 1 cup of finely chopped suet; add 1 teaspoon of salt, and enough sweet milk to make as stiff as biscuit dough✪ Suet Dumplings for Soup ; then form it into balls about the size of oranges, flour them well, and | hour before serving the soup, put them in it; the cover should not be taken off, and to make them nice they should boil steadily until ready to serve. They make a kind of pot^pie. NOODLES OR NUDELS.— To 1 egg add a little salt✪ Noodles or Nudels, and Cour to make a stiff paste. Eoll out as thin st a wafer, then roll up as you 30 SOUPS would jelly=cake. Slice off the end in fine strings, shake out loosely and cook in the soup for 10 minutes before taking it up; or the dough may be rolled out a little thicker than pie^crust, and cut in rounds with a tiny biscuit cutter; or it may be divided in 2, then 4, then 8 parts, and so on until the pieces are the size of a gooseberry when rolled in the hand. Roll, and boil them in the soup for 15 minutes before taking it up. The German nudels are made much the same as this, but they use no salt, as that, they think, makes them sticky when cooked. SOUP=BUNCH — This is a bunch of young onions or leeks, car- rots, and various herbs to be found in the market in most large places, such as green sage, thyme, marjoram etc.; celery-tops are sometimes included. The onions, carrots and other vegetables can be cut in pieces for the soup, but the herbs are best folded in thin muslin and taken out after 10 minutes simmering in the soup. SOUPsBOQUET. — A boquet of herbs for flavoring soups and sauces is much used by foreign cooks, and is made of a few sprigs of parsley, thyme, celery leaves, 1 or 2 leaves of sage and a bay leaf. This may be folded in a small square of tarlatan or other thin cloth, and wound with a thread. This can be put in the soup for a little time, and all removed without trouble when the soup is served. THICKENING FOR SOUP.— Clear soup may be thickened with a little corn=starch, and still preserve its transparency. For brown soups, browned flpur is much better than the raw for thickening. Put into a small sauce=pan ^ lb. of butter and when hot, stir into it 2 cups of flour. Stir this over the fire till it is pale brown, taking care that it does not burn. One large tablespoonful thickens a quart of soup.

AI-modernized reading of the original text

To 1 pound of meat and 1 of suet, allow 4 eggs. Beat the eggs thoroughly and mix with the paste, and work through a wire sieve or fine colander to take out any fibers that may remain in the meat; to the strained mixture add the bread-crumbs which have been previously dried, pulverized and sifted; then take up the mixture in a teaspoon, and with another teaspoon form and smooth the quenelles in shape like a small egg; they are then dropped in boiling water for ten minutes to poach. "[illustration: forming quenelles] be served with them, place them in the tureen, and pour the hot soup over them. Another way to prepare force-meat balls is to shape the above mixture into balls the size of marbles, and fry in boiling fat until a light brown. SUET DUMPLINGS FOR SOUP— Take 3 cups sifted flour, sift in B teaspoons baking powder, and then rub in well 1 cup of finely chopped suet; add 1 teaspoon of salt, and enough sweet milk to make as stiff as biscuit dough ; then form it into balls about the size of oranges, flour them well, and | hour before serving the soup, put them in it; the cover should not be taken off, and to make them nice they should boil steadily until ready to serve. They make a kind of pot-pie. NOODLES OR NUDELS.— To 1 egg add a little salt, and Cour to make a stiff paste. Eoll out as thin st a wafer, then roll up as you would jelly-cake. Slice off the end in fine strings, shake out loosely and cook in the soup for 10 minutes before taking it up; or the dough may be rolled out a little thicker than pie-crust, and cut in rounds with a tiny biscuit cutter; or it may be divided in 2, then 4, then 8 parts, and so on until the pieces are the size of a gooseberry when rolled in the hand. Roll, and boil them in the soup for 15 minutes before taking it up. The German nudels are made much the same as this, but they use no salt, as that, they think, makes them sticky when cooked. SOUP-BUNCH — This is a bunch of young onions or leeks, carrots, and various herbs to be found in the market in most large places, such as green sage, thyme, marjoram etc.; celery-tops are sometimes included. The onions, carrots and other vegetables can be cut in pieces for the soup, but the herbs are best folded in thin muslin and taken out after 10 minutes simmering in the soup. SOUP'S BOQUET. — A boquet of herbs for flavoring soups and sauces is much used by foreign cooks, and is made of a few sprigs of parsley, thyme, celery leaves, 1 or 2 leaves of sage and a bay leaf. This may be folded in a small square of tarlatan or other thin cloth, and wound with a thread. This can be put in the soup for a little time, and all removed without trouble when the soup is served. THICKENING FOR SOUP.— Clear soup may be thickened with a little corn-starch, and still preserve its transparency. For brown soups, browned flpur is much better than the raw for thickening. Put into a small sauce-pan ^ lb. of butter and when hot, stir into it 2 cups of flour. Stir this over the fire till it is pale brown, taking care that it does not burn. One large tablespoonful thickens a quart of soup.

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Suet Dumplings for SoupNoodles or Nudels

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