BOILED FLOUR BALLS WITH ALMONDS

Two yolks of eggs beaten very light, add a pinch of salt, pepper and finely-chopped parsley.  Add six blanched almonds grated, enough sifted flour to make stiff batter, then add the stiffly-beaten whites of eggs and one-half teaspoon of baking powder.  Drop by teaspoons in soup ten minutes before serving.

EINLAUF (EGG DROP)

Beat one egg, add one-eighth teaspoon of salt, three tablespoons of flour and one-fourth cup of water, stir until smooth.  Pour slowly from a considerable height from the end of a spoon into the boiling soup.  Cook two or three minutes and serve hot; add one teaspoon of chopped parsley to the soup.

EGG DUMPLINGS FOR SOUPS

Rub the yolks of two hard-boiled eggs to a smooth paste, add a little salt and grated nutmeg and one-half teaspoon of melted butter.  Add the chopped whites of two eggs and a raw egg yolk to be able to mold the dough into little marbles, put in boiling soup one minute.

SCHWEM KLOESSE

Take three tablespoons of flour; stir with one egg and one-half cup of milk; pour this in a pan in which some butter was melted; stir until it loosens from the pan.  When it is cold, add two more eggs and some salt, and shortly before needed form in little dumplings and put in boiling hot soup for five minutes.

DUMPLINGS FOR CREAM SOUPS

Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick.  When cool beat in yolk of an egg, if too stiff add the beaten white.

DROP DUMPLINGS

Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean.  Set aside until cool and stir in the yolks of three eggs.  Season with salt, pepper and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten minutes before ready to be served.

LIVER KLOESSE (DUMPLINGS)

Brown a small onion minced in one tablespoon of chicken fat, add a small liver chopped fine, chopped parsley, two tablespoons of flour.  Season with nutmeg, red and white pepper, and add two eggs.  Drop with teaspoon in the boiling soup, let cook ten minutes—­serve.

FRITTER BEANS

Beat one egg until light, add three-fourths teaspoon of salt, one-half cup of flour and two tablespoons of water.  Put through colander into deep hot fat and fry until brown.  Drain and pour hot broth over them.

SPONGE DUMPLINGS