LIVER KLOESSE (DUMPLINGS)

Brown a small onion minced in one tablespoon of chicken fat, add a small
liver chopped fine, chopped parsley, two tablespoons of flour. Season
with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
in the boiling soup, let cook ten minutes--serve.


FRITTER BEANS

Beat one egg until light, add three-fourths teaspoon of salt, one-half
cup of flour and two tablespoons of water. Put through colander into
deep hot fat and fry until brown. Drain and pour hot broth over them.


SPONGE DUMPLINGS

Separate three eggs, beat the yolks, and add one cup of soup stock,
one-fourth teaspoon of salt, then add the beaten whites. Pour into a
greased cup and place in pan of hot water and steam until firm; cool,
remove from cup and cut into small dumplings with a teaspoon; pour the
boiling soup over and just before serving add chopped parsley.




*FISH*