Beat up one egg light, add a pinch of salt, and flour enough to make a
_very stiff_ dough; roll out very thin, like thin pie crust, dredge
with flour to keep from sticking. Let it remain on the bread board to
dry for an hour or more; then roll it up into a tight scroll, like a
sheet of music. Begin at the end and slice it into slips as thin as
straws. After all are cut, mix them lightly together, and to prevent
them sticking, keep them floured a little until you are ready to drop
them into your soup which should be done shortly before dinner, for if
boiled _too long_ they will go to pieces.


FORCE MEAT BALLS FOR SOUP.

One cupful of cooked veal or fowl meat, minced; mix with this a
handful of fine bread crumbs, the yolks of four hard-boiled eggs
rubbed smooth together with a tablespoon of milk; season with pepper
and salt; add a half teaspoon of flour, and bind all together with two
beaten eggs; the hands to be well floured, and the mixture to be made
into little balls the size of a nutmeg; drop into the soup about
twenty minutes before serving.


EGG BALLS FOR SOUP.

Take the yolks of six hard-boiled eggs and half a tablespoonful of
wheat flour, rub them smooth with the yolks of two raw eggs and a
teaspoonful of salt; mix all well together; make it in balls, and drop
them into the boiling soup a few minutes before taking it up.