The Pattern cook-book

One cupful of any kind of cooked meat. One salt-spoonful of salt. One salt-spoonful of thyme. One-half salt-spoonful of pepper. One tea-spoonful of lemon juice. One tea-spoonful of chopped parsley. One table-spoonful of flour. One table-spoonful of butter. Yolk of one raw egg. A few drops of onion juice. Chop the meat very fine, and add the seasoning ; beat the yolk of the egg and stir it into the meat ; then make the mixture into balls the size of nutmegs, place them in a soup plate and sprinkle with flour, shaking the plate until the balls are all floured. Place the butter in a frying-pan, and when it is brown, drop in the balls, and shake the pan occasionally until they are brown. PROFITEROLES FOR SOUP. One gill of water. Two gills (scant) of flour. One-half gill of butter. Two eggs. Heat the water to boiling in a small frying-pan, and put in the butter, and when the liquid boils again, add the flour, turning it in all at one time. Beat the mixture well for two or three minutes, being careful not to burn it; then turn it into a bowl and set away to cool. When cold, add the eggs, one at a time, and' beat the whole thoroughly at least ten minutes. Butter a cake-pan very lightly, and drop the mixture into it in tiny balls. Bake ten minutes and set away until time to serve the soup ; then place the balls in the tureen after the soup, and serve at once. EGG BALLS. Five eggs. One tea-spoonful of salt. One-tenth tea-spoonful of pepper. Boil four of the eggs twenty minutes, and mash the yolks to a smooth paste in a bowl ; then add the salt and pepper, and the other egg well beaten. Shape the mass into tiny balls, roll them in flour, and fry brown in the frying-pan with a little butter, tossing them about while frying to prevent them sticking to the pan. They may be made some time before they are needed. BOUILLON. This soup is served as a first course at luncheons and at evening parties in bouillon cups, which are like large coffee cups ; or it may be served in coffee or tea cups. It may be made with or without vegetables, the latter method being the most common. Recipes are given for both, the quantities named being sufficient for ten persons. BOUILLON (without VEGETABLES). Six pounds of beef and bone. Two quarts of water. Salt and pepper. Cut the meat in small pieces, saw the bones apart, and, adding the cold water, heat slowly and simmer five hours in a tightly covered soup kettle. Then strain through a fine sieve, season to taste, and when cold, remove the fat that has formed. Should there be more than ten cupfuls, reduce to that quantity. To be served hot. BOUILLON (with VEGETABLES). Five pounds of round of beef (no bone). Two and a-half quarts of water. One-haif of a large onion. One-half slice of carrot. One-half slice of turnip. Eight pepper-corns. Three Cloves. Two eggs (whites only). One and a-half inch piece of cinnamon. One and a-half tea-spoonful of salt. One sprig of parsley. One sprig of thyme. One sprig of summer savory. Two small bay-leaves. , One leaf of sage. One and a-half stalks of celery.