quarts of soup the most delicious flavor and a rich color. The paste
should not be cooked with the soup, but put into the tureen, and the
soup poured over it; and as the soup is served, stir with the ladle.
If you let it boil with the clear soup the flavor will not be as fine
and the soup not as clear. It may be used with any dark or clear soup,
even when already seasoned. It is for sale in Boston by S.S. Pierce
and McDewell & Adams; New York: Park, Tilford & Co., retail, E.C.
Hayward & Co., 192-4 Chamber street, wholesale; Philadelphia: Githens
& Rexsame's; Chicago: Rockwood Bros., 102 North Clark street; St.
Louis: David Nicholson. The paste costs only twenty-five cents per
box.


Egg Balls.

Boil four eggs ten minutes. Drop into cold water, and when cool remove
the yolks. Pound these in a mortar until reduced to a paste, and then
beat them with a teaspoonful of salt, a speck of pepper and the white
of one raw egg. Form in balls about the size of a walnut. Roll in
flour, and fry brown in butter or chicken fat, being careful not to
burn.


Fried Bread for Soups.

Cut stale bread into dice, and fry in boiling fat until brown. It will
take about half a minute. The fat must be smoking in the centre when
the bread is put into it.