Put in a double boiler one kitchen spoon of fresh butter, stir in one
cup of milk. When it begins to boil stir in enough farina to thicken.
Take off the stove and when cold add the yolks of two eggs and the
stiffly-beaten whites, and a little salt and nutmeg and one-half cup of
grated almonds if desired. Let cool, then make into little balls, and
ten minutes before soup is to be served, drop in boiler and let boil up
once or twice.


BOILED FLOUR BALLS WITH ALMONDS

Two yolks of eggs beaten very light, add a pinch of salt, pepper and
finely-chopped parsley. Add six blanched almonds grated, enough sifted
flour to make stiff batter, then add the stiffly-beaten whites of eggs
and one-half teaspoon of baking powder. Drop by teaspoons in soup ten
minutes before serving.


EINLAUF (EGG DROP)

Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
flour and one-fourth cup of water, stir until smooth. Pour slowly from a
considerable height from the end of a spoon into the boiling soup. Cook
two or three minutes and serve hot; add one teaspoon of chopped parsley
to the soup.


EGG DUMPLINGS FOR SOUPS