work. Grate on coarse grater, and spread on board to dry. After soup is
strained, put in and boil ten minutes before serving.


SPATZEN

Beat one egg well, add one-half teaspoon of salt, three-fourths cup of
flour and one-third cup of water, stirring to a stiff, smooth batter.
Drop by teaspoons into boiling soup ten minutes before serving.


EGG CUSTARD

Beat slightly the yolks of two eggs, add two tablespoons of milk and a
few grains of salt. Pour into small buttered cup, place in pan of hot
water and bake until firm; cool, remove from cup and cut in fancy shapes
with French vegetable cutters.


GRATED IRISH POTATO

Peel, wash and grate one large Irish potato, or two medium-sized ones.
Put it in a sieve and let hot water run over it until it is perfectly
white. Have the white of one egg beaten to a very stiff froth, then stir
in the potatoes and twenty minutes before serving add it to the boiling
soup. Beat the yolk of one egg up in the soup tureen, and pour the hot
soup over it, stirring carefully at first.


FARINA DUMPLINGS