Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts of 2 heads of celery, 2 stalks of parsley and 3 onions.  Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients.  Season well with salt and black pepper, also a pinch of red pepper.  Put all together in a stew-pan, cover with three quarts of water, stand on range and simmer about three hours.  Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

MARKLOSE BALLS

Take marrow from uncooked beef soup bones, enough to fill 2 tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to flavor, pepper and salt, stiffen with 1 cup of bread crumbs, shape into balls size of marbles, drop into hot broth and cook uncovered from 15 to 20 minutes.

Aunt Sarah purchased two good-sized soup bones containing considerable meat.  After extracting 2 tablespoonfuls of marrow from the uncooked bones, she put the bones in a stew-pan with a couple of quarts of water, a large onion, chopped fine, and a piece of celery, and cooked for several hours, then skimmed off scum which arises on top of broth, removed the soup bones and meat and added a couple of tablespoonfuls of grated carrot, pepper and salt to taste, cooked a short time, and then added the marrow balls, a little chopped parsley and a couple of tablespoonfuls of boiled rice.  Two tablespoonfuls of marrow will make about 15 balls, with the addition of crumbs, eggs, etc.

EGG BALLS FOR SOUP

Mash the yolks of 2 hard-boiled eggs fine and smooth with a little soft butter.  Beat the white of 1 egg, and add with about 2 tablespoonfuls of flour, salt and pepper.  Mix all together.  Use a little flour to mold the mixture into balls the size of quite small marbles.  Do not make too stiff.  Drop these into hot broth or soup and cook about five minutes.  This quantity will make 12 small balls.

“SUPPEE SCHWANGEN”

Mary was taught to make these by the Professor’s wife.  She beat together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful butter, a little salt, and just enough milk to thin the mixture enough so it may be dropped by half teaspoonfuls into hot soup stock or broth.  Cook these small dumplings about 10 minutes.  Serve in soup broth.

CREAM OF OYSTER BOUILLON

Put two dozen oysters through food chopper, cook oyster liquor and oysters together five minutes, heat 1 pint milk and 1 tablespoon flour, mixed smooth with a little cold milk, and 1 tablespoonful butter.  Let come to a boil, watching carefully that it does not burn.  Pour all together when ready to serve.  Serve in bouillon cups with crackers.  This recipe was given Mary by a friend in Philadelphia, who thought it unexcelled.

GERMAN NOODLE SOUP