Egg Balls for Soups

Ingredients

• Mash together 2 hard-boiled eggs
• 1/2 the quantity of hot, boiled potatoes
• 1 teaspoon chopped parsley
• cayenne
• salt
• the yolk of 1 raw egg

Method

1. 1

   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.

2. 2

   Make up into balls the size of cherries, with flour on the hands.

3. 3

   Drop them a minute or two in a frying-pan of boiling water; take up on a skimmer and drop them into the soup.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 99. The excerpt below is the record exactly as published.

cayenne pepper. Stand them in the stove until thoroughly hot. Lay the sardines on slices of toast. — Mrs. C. J. Jeffries, Winnetka, 111. TONGUE TOAST.— Mince fine cold, boiled tongue, mix it with cream; to every y^ pt. of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a minute or two. Pour the mixture over buttered toast on a hot dish. Serve hot. — Eloise Jennings, Winnetka, 111. ZWIEBACK. — Use good, whole wheat or graham fermented bread, cut in uniform slices, not more than a J^ inch thick, divide each slice in halves, place on perforated tins and bake or toast in la slow oven for a J^^hr. or longer, until evenly browned. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SOUPS CROUTONS.— Cut stale bread into dice less than J^ an inch square; fry in hot dripping or butter to a delicate brown; take up with a split spoon and shake free of fat in a colander. — Mrs. Frank Mullins, Franklin, 111. VARIATION I. — Butter bread on the loaf; cut in slices ^ an inch thick, cut off crusts, cut in strips and brown in the oven. Serve with soup. — Mrs. A. C. Christy, Glen View, 111. CHEESE CROUTONS.— Pass 2 oz. of flour, J4 teaspoon of baking powder, and % teaspoon of salt through a sieve. Rub in ^ oz. of butter and j>^ oz. of grated cheese. Add 1 teaspoon of water, gradually, and mix until smooth. Roll out on a floured board to about % inch in thickness. Cut into fancy shapes, place on a but- tered tin, and bake for 10 or 15 minutes. — Mrs. May C. May, May- fair, 111. TOASTED BREAD CRUSTS FOR SOUP.— Toast bread crusts and cut into very small dice. Untoasted bread swells, and is likely to spoil the appearance of the soup. — Mrs. E. D. Kelly, Win- netka. 111. EGG BALLS, OR QUENELLES, FOR SOUPS Mash to- gether 2 hard-boiled eggs, J^ 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 S 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

Cook this with the app: pantry check, scaling, and the assistant.