FORCE-MEAT FOR KREPLECH

Chop one pound of beef, soup meat, cold veal, or take lamb chopped very
fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,
ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
This force-meat may also be made into balls one-half inch in diameter,
roll the balls in flour and cook them in the boiling soup, or fry them
in fat.


BAKING POWDER DUMPLINGS

Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of
baking powder, stir in scant one-half cup of milk or water and mix to a
smooth batter. Drop one teaspoonful at a time in the boiling soup; cover
kettle, let boil five minutes and serve at once.


CROUTONS

Cut stale bread into cubes, place in pan and brown in the oven; or
butter the bread, cut into cubes and then brown the same way. Fry small
cubes of stale bread in deep hot fat until brown or fry them in a little
butter or fat in a hot spider until brown.


PFÄRVEL OR GRATED EGG FOR SOUP

Into the yolk of one egg stir enough flour until it is too stiff to