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 1 egg

 1 tsp. of butter

 ¼ tsp. of salt

 1 pinch of nutmeg

Preparation:

No. 13—STIRRED SPONGE DUMPLINGS.

Quantity for 6 Persons.

 2 tbsps. of butter

 6 tbsps. of flour

 2 tbsps. of milk

 ¼ tsp. of salt

 ½ tsp. finely chopped parsley

 1 pinch of nutmeg

 2 eggs

Preparation:

The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes.

If the dumplings are too soft, add some more flour. The soup must be served at once.

No. 14—CURDLE SOUP.

Quantity for 6 Persons.

 ¾ pt. milk

 2–3 eggs

 3 tbsps. of flour

 ½ tsp. of salt

 1 pinch of nutmeg

 1 tsp. of finely chopped parsley

Preparation:

When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added.

No. 15—MARROW STRIPS FOR SOUP.

Quantity for 6 Persons.

 ⅛ lb. beef marrow, 2 rolls

 ⅛ lb. butter, (scant)

 1 pinch of salt

 1 pinch of white pepper

Preparation: