Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of
salt. Beat eggs with a spoon, and add milk and salt Turn into a
buttered cup, and place in a pan of warm water. Cook in a slow oven
until firm in the centre. Set away to cool. Cut into small and
prettily-shaped pieces; put into the tureen, and pour one quart of
boiling consomme or clear stock on it.


Cheese Soup.

One and a half cupfuls of flour, one pint of rich cream, four table-
spoonfuls of butter, four of grated Parmesan cheese, a speck of
cayenne, two eggs, three quarts of clear soup stock. Mix flour, cream,
butter, cheese and pepper together. Place the basin in another of hot
water and stir until the mixture becomes a smooth, firm paste. Break
into it the two eggs, and mix quickly and thoroughly. Cook two minutes
longer, and set away to cool. When cold, roll into little balls about
the size of an American walnut When the balls are all formed drop them
into boiling water and cook gently five minutes; then put them in the
soup tureen and pour the boiling stock on them. Pass a plate of finely
grated Parmesan cheese with the soup.


Thick Vegetable Soup.

One quart of the sediment which is left from the clear stock, one
quart of water, one-fourth of a cupful of pearl barley, one good-sized
white turnip, one carrot, half a head of celery, two onions, about two
pounds of cabbage, three potatoes, salt and pepper. Wash the barley
and put it on in the quart of water, and simmer gently for two hours.