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No. 9—LIVER-DUMPLING SOUP.
Quantity for 6 Persons.
- ¼ lb. of chopped calf's liver
- 1 tsp. butter
- A little grated onion
- 1 tsp. finely chopped parsley
- 5 tbsps. grated rolls
- 2 eggs
- 1 tsp. salt, (scant)
- 1 pinch nutmeg
Preparation: The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ¾ hour.
The soup should be served at once.
No. 10—MEAT-DUMPLING SOUP.
Quantity for 6 Persons.
- ¼ lb. of finely chopped veal or poultry
- 2 eggs
- ¼ pt. grated rolls
- 1 tsp. of butter
- ½ tsp. finely chopped parsley
- 1 tsp. salt
- 1 pinch nutmeg
Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once.
No. 11—SPONGE-DUMPLING SOUP.
Quantity for 6 Persons.
- 3 eggs
- ¼ tsp. of salt
- ½ pt. milk or bouillon
Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double-boiler for 20 minutes. If you have no double-boiler put your soup into a small pot and place this into a larger one with boiling water.
The bouillon is put into the souptureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added.
No. 12—FARINA-DUMPLING SOUP.
Quantity for 6 Persons.
- ½ pt. milk
- 4 tbsps. fine farina
- 1 egg
- 1 tsp. of butter
- ¼ tsp. of salt
- 1 pinch of nutmeg
Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 3 or 3 minutes, stirring
