Egg Balls, Or Quenelles, For Soups

Mash together 2 hard-boiled eggs, 1/2 the quantity of hot, boiled potatoes, 1 teaspoon chopped parsley, cayenne, pepper, salt, and the yolk of 1 raw egg. Make up into balls the size of cherries, with flour on the hands. Drop them a minute or two in 3. frying-pan of boiling water; take up on a skimmer and drop them into the soup. - Mrs. Allan George, Park Ridge, 111.

Egg Balls For Soups

Rub the yolks of 4 hard-boiled eggs with a little melted butter, to a paste. Add a little pepper and salt, 2 raw, beater, eggs, with flour enough to make them hold together. Make into balls, put in soup, and let boil 1 minute. - Mrs. E. D. Kelley, Winnetka, 111.

Meat Balls For Vegetable Soup

Chop fine 1 cup pounded round steak, add the yolk of 1 egg, V?. cup cream, salt, pepper, and nutmeg for flavoring. Mix well, make into balls, put into the soup from which vegetables have been strained. They will rise to the top when done. - Mrs. Joseph King, Kenilworth, 11l.