Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 2 or 3 minutes, stirring constantly until the mass loosens from the pot. Take from the stove, stir into it the yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good. 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 butter is beaten to a cream, add yolks of 2 eggs, salt, parsley, nutmeg, flour and milk. 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: The milk, eggs, flour, salt and nutmeg are well mixed. 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: The rolls are cut into equal strips and baked light brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon. No. 16—BREAD STICKS FOR BOUILLON. Quantity for 6 Persons. ½ pt. warm milk ½ cake yeast 1 tbsp. of milk 1 pinch of salt Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising which requires about ½ hour. When this is done, work the dough with flour thick enough to roll out in ½ inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until, of a yellow color. Serve them fresh and warm with a strong bouillon. No. 17—CHEESE STICKS FOR BOUILLON. Quantity for 12 Persons. ⅛ lb. Swiss cheese ⅛ lb. Parmesan cheese ¼ lb. butter ¼ lb. flour 1 pinch salt 1 pinch paprika (red pepper)