MARROW BALLS FOR SOUP

Take the raw marrow from the soup bone ( a shank bone always has it) cream it and break a whole egg into it and mix as well as possible, season, with salt, pepper, paprika, little nutmeg and finely cut parsley: finely chopped nuts may also be added, then stir in enough finely rolled cracker crumbs or matzo meal so it can be rolled into small balls, size of marbles. Have soup slowly boiling when balls are dropped into it and let them boil ten minutes. It is best to roll one and try it in a cup of boiling water, if it falls to pieces, it needs more crumbs or meal. To have them light use just enough crumbs so they will stick together. A pinch of baking powder may be added.

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To three eggs (slightly beaten') mixd with two tablespoons of water and a little salt, add enough flour to make a stiff dough ; work it well for 15 or 20 minutes, adding flour when necessary. When it is smooth and elastic- cut off a small piece at a time and roll it as thin as a wafer then let dry. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour and roll it into a rather tight roll. With a sharp knife cut it. from the end into threads, if for soup ; if to use as a vegetable one-fourth inch wide. Let them dry an hour or more.

FRENCH POTATO DUMPLINGS

To each grated boiled potato use an egg. Beat the yolks with a little sugar, add grated potatoes, a pinch of salt, a few chopped nuts, and the beeten whites. Drop in small portions in hot fat. Very fine in bouillon.

Add a pinch of salt and a little nutmeg to noodle dough, and roll as for noodles. Fold over the dough once, cut with thimble and drop in hot fat until light brown. When ready to serve soup place a few thimbles in plate or cup, and pour soup over them.

YORKSHIRE PUDDING

Use one and one-half pints of milk, six large tablespoons of flour, three eggs, one saltspoon of salt.

Put the flour into a bowl with the salt and stir slowly into this enough milk to make it into a stiff batter. AVhen this is perfectly smooth and all the lumps are well rubbed down, add the remainder of the milk and eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it in a shallow tin. which has been previously well rubbed with beef dripping.

Put the pudding into the oven and bake it for 1 hour, then for another half hour place it under the meat to catch a little of the gravy that flows from it. Cut the pudding into small pieces, put them on a hot dish and serve with the meat.

If the meat is baked, the pudding may be placed under it. after the meat has cooked for some time and the surplus dripping poured off. resting the meat on a small three cornered stand.

Egg Dishes

ANCHOVY EGGS

Cook together a teaspoon of flour with one of butter until they bubble ; pour on them a cup of milk, add a heaping teaspoon of anchovy paste, and stir until you have a smooth sauce. Have ready four or five eggs beaten light, stir them into the sauce, and cook until the eggs are stiff enough to make sure they are well done. They should have much the consistency of scrambled eggs. No salt is needed, but a little paprika is an improvement. Serve on toast or crackers.

APPLE OMELET

Stew six large apples; beat very smooth while hot, adding one tablespoon of butter, five tablespoons of sugar, a grating of nutmeg, and half teaspoon of rose extract. When quite cold add four eggs, first the beaten yolks, then fold in beaten whites. Put in deep dish which has been warmed and buttered. Bake in moderate oven to a delicate brown.

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EGGS AU GRATIN

Cover bottom of ramekin with slices of bread. Drop in whole egg, add two tablespoons of milk, little grated cheese, a dot of butter, a little salt and then sprinkle with paprika. Put in oven long enough for egg to cook. Serve hot.

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EGGS A LA DAVENPORT

Boil eggs hard. Take piece of butter size of egg to which add small onion cut fine and fry to a golden brown. Add one can tomatoes, after thoroughly heated add the boiled eggs which have been cut in small pieces. Serve on buttered toast.

EGGS A LA GOLDEN ROD

Three hard boiled eggs, one-half cup milk, one level tablespoon flour, one-fourth teaspoon salt, pepper, three pieces of toast, one tablespoon butter.

Remove yolks from the eggs, sprinkle with salt and pepper and keep warm if convenient. Put the butter into a chafing dish and when melted add the flour and rub until smooth, then add the milk, stir until smooth. Add salt pepper and hard boiled egg whites which have been chopped. Stir until heated, spread on toast. Press the yolks, through the vegetable press, over them and serve at once.

EGGS A LA NEWBURG

To one tablespoon butter, melted, add two tablespoons of flour, then slowly mix with pint of milk, stir until thick as cream sauce. Take six hard boiled eggs, quartered lengthwise, put into sauce until warm enough to serve. A tablespoon of sherry wine or vinegar can be added before serving.

BAKED EGGS

Eight eggs, one pint cream or milk, grated onion to taste chopped parsley, American cheese.

THE GREATER OMAHA COOK BOOK

Boil eggs 20 minutes, cut in half, cream yolks with piece of butter size of an egg, a pinch of mustard, salt, grated onion and chopped parsley. Refill the whites. Boil pint of cream with a tablespoon of cornstarch, and add the remainder of creamed yolks. Place two halves in each ramekin, and pour the thickened cream over same. Sprinkle grated American cheese over top and bake 30 minutes.

# * # # # BAKED EGGS

Butter any little tin molds or gem pans thoroughly and line each with nicely seasoned buttered bread crumbs. Break an egg carefully so as to keep the yolk intact and slip into each little mold, cover with more crumbs and bake in moderate oven. When the egg is white and the crumbs a pretty brown the mold is ready to be turned out for table.

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HARD BOILED EGG DISH

One of the best of these is a Scotch woodcock. For this you make a white sauce by cooking together a tablespoon each of flour and butter in your blazer until they bubble, stirring in at the same time a heaping teaspoon of anchovy paste, add a half pint of milk and continue the stirring until you have a thick smooth sauce. Into this put five or six had boiled eggs, sliced and quartered, pepper to taste and serve as soon as the eggs are heated through.

EGGS WITH BREAD SAUCE

One cup of bread crumbs, one and a half cups of milk, one-half teaspoon of salt, one-half teaspoon of onion juice, and six eggs. Put the bread crumbs in a > saucepan, then add the milk, salt, a dash of cayenne, and the onion juice. Simmer slowly until thick and smooth, beating several times with a spoon. Pour the sauce into a broad, shallow dish and break the eggs carefully over it. Place in a hot oven until they are set.

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