Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
salt and grated nutmeg and one-half teaspoon of melted butter. Add the
chopped whites of two eggs and a raw egg yolk to be able to mold the
dough into little marbles, put in boiling soup one minute.


SCHWEM KLOESSE

Take three tablespoons of flour; stir with one egg and one-half cup of
milk; pour this in a pan in which some butter was melted; stir until it
loosens from the pan. When it is cold, add two more eggs and some salt,
and shortly before needed form in little dumplings and put in boiling
hot soup for five minutes.


DUMPLINGS FOR CREAM SOUPS

Scald some flour with milk or water, mix in a small piece of butter and
salt, and boil until thick. When cool beat in yolk of an egg, if too
stiff add the beaten white.


DROP DUMPLINGS

Break into a cup the whites of three eggs; fill the cup with milk; put
it with a tablespoon of fresh butter and one cup of sifted flour in a
spider and stir as it boils until it leaves the spider clean. Set aside
until cool and stir in the yolks of three eggs. Season with salt, pepper
and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten
minutes before ready to be served.