3 tbsps. of melted beef marrow 2 eggs ¾ pt. grated rolls ½ tsp. chopped parsley 1 pinch nutmeg 1 tbsp. cold water ½ tsp. salt Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiff froth and stir into the mass. Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly ¼ hour. It is best to try one dumpling first; in case it does not hold together, add some more grated roll. The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition. No. 8—BUTTER-DUMPLING SOUP. Quantity for 6 Persons. 2 tbsps. of butter, 2 eggs ¾ pt. grated rolls ¼ tsp. of salt ½ tsp. parsley 1 pinch nutmeg 1 tbsp. of cold water Preparation of butter-dumplings is the same as the marrow dumplings in No. 7. The butter is beaten to a cream at once and less salt is added, because the butter is already salted. No. 9—LIVER-DUMPLING SOUP. Quantity for 6 Persons. ¼ lb. of chopped calf’s liver 1 tsp. butter A little grated onion 1 tsp. finely chopped parsley 5 tbsps. grated rolls 2 eggs 1 tsp. salt, (scant) 1 pinch nutmeg Preparation: The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ¼ hour. The soup should be served at once. No. 10—MEAT-DUMPLING SOUP. Quantity for 6 Persons. ¼ lb. of finely chopped veal or poultry 2 eggs ¼ pt. grated rolls 1 tsp. of butter ½ tsp. finely chopped parsley 1 tsp. salt 1 pinch nutmeg Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once. No. 11—SPONGE-DUMPLING SOUP. Quantity for 6 Persons. 3 eggs ¼ tsp. of salt ½ pt. milk or bouillon Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double boiler for 20 minutes. If you have no double boiler put your soup into a small pot and place this into a larger one with boiling water. The bouillon is put into the soup tureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added. No. 12—FARINA-DUMPLING SOUP. Quantity for 6 Persons. ½ pt. milk 4 tbsps. fine farina 1 egg 1 tsp. of butter ¼ tsp. of salt 1 pinch of nutmeg