European and American cuisine

Soup with Marrow Balls. — Procure 2 pounds of soup meat, with a marrow bone, and if at hand add a small piece of liver and kidney ; remove the marrow from the bone ; place the meat and bone in a soup kettle, cover with cold water, set the kettle over the fire ; as soon as it boils add 2 fine-cut onions, 1 leek, 1 white turnip, 1 small carrot, */, cupful fine-cut celery, a bouquet, and Y, tablespoonful salt ; cover and boil slowly till the meat is done. In the meantime rub 1 heaping tablespoonful of marrow to a cream, add the yolk of 1 egg, season with Y4 teaspoonf ul salt, the same of grated nutmeg, and 1 teaspoonf ul fine-chopped parsley; mix these ingredients well together; then add 3 tablespoonfuls grated bread crumbs, add last the white of egg beaten to a stiff froth; form this preparation with the hands into 12 small round balls ; when the meat is done remove it ; strain the soup into a clean saucepan, return it to the fire again ; as soon as it boils add the dumplings ; boil 6 minutes ; taste the soup, and if necessary add more salt, and if not strong enough add little beef extract. The parsley, if not handy, may be omitted. Noodle Soup. — Place in a saucepan a shank of veal, or take ly^ pound shank of beef; cover with cold water; add 1 teaspoonful salt ; set the saucepan over the fire, and when it begins to boil add 1 fine-cut onion, 2 slices of carrots, 1 leek, little soup celery, and a bouquet ; cover and boil 2 hours ; then strain, remove the fat, return the soup in saucepan to fire again. Melt in a small frying pan Vt tablespoonf ul butter, add y^ tablespoonful flour, stir until the butter has absorbed all the flour, add it to the soup ; as soon as the soup boils again sprinkle in 1/2 the noodles described below, boil 10 minutes, and serve. Noodles. — Mix 1 egg with y, teaspoonful melted butter (measured after it is melted), 1 small tablespoonful water ; add sufficient flour to make a stifF paste ; work it 5 minutes on a floured board, until it does not stick to the hands any more ; then divide it into 4 equal parts ; roll each part as thin as a sheet of paper ; cut them in strips lyt inch in width ; dust the strips with flour ; lay 4 strips over one another, and cut them fine with a sharp knife like straws. When they are all cut in this way sprinkle them over the board and let them lay 1 hour ; then sprinkle as many nudles as wanted into the boiling soup. This quantity of noodles is sufficient for 4 quarts of soup. If not wanted all at one time they may be put away in a box. Einlauf Soup. — Place a soup kettle over the fire with a small shank of beef, about 2 pounds, or a shank of veal ; cover with cold water ; add yg tablespoonful salt; cover and let it come to a boil ; then add 2 onions, 1 small carrot, 1 white turnip, 1 leek, a little celery, and a bouquet ; cover and boil slowly till the meat is done ; then strain the soup into a clean saucepan, return it to the fire ; melt y^ tablespoonful butter, add y^ tablespoonful fiour, stir for few minutes ; add it to the soup ; season with a little nutmeg, and if necessary add more salt ; boil 5 minutes ; then beat up 1 egg until SOUPS, KTa 85