Garnishes for Soups

Ingredients

• two tablespoonfuls of water
• 32 rocky mountain cook book
• two eggs slightly beaten
• one-quarter tea- spoonful of salt
• one-fourth inch pieces
• salt
• pepper

Directions

1. Croutons. — Cut stale bread into cubes and brown in butter in an omelet pan, or butter first, cut in cubes and brown in the oven. Serve with thick soups.

2. Egg Balls. — Rub to a paste with a wooden spoon the yolks of bard-boiled eggs. Season with salt, pep- per or paprica and melted butter, add enough raw yolk or white to mould them. Roll them in white of egg, slightly beaten, and dip in flour. Have them about one-half the size of a yolk. Fry them in butter. Serve one to each person.

3. Marrow Balls. — Melt a tablespoonful of the mar- row, beat it until creamy, then add to it a well-beaten egg and a little salt and pepper and as much soft 2

4. bread crumbs as it will take. Mould in little balls and cook them in boiling water for ten minutes. Place them in the tureen first before serving.

5. Noodles. — Two eggs slightly beaten, mix with them two tablespoonfuls of water, one-quarter tea- spoonful of salt and enough flour to make a stiff dough. Knead it well for fifteen minutes, then cut off small pieces at a time and roll them as thin as wafers. When very thin sprinkle with flour and roll into a tight roll, cut from the end into thin slices or threads for the soup. Let them dry in a slightly warm oven for an hour. These can be cut before roll- ing into fancy shapes with the vegetable cutter. Be- fore serving put them in boiling salted water and let them boil for fifteen minutes. Serve in thin soups.

6. Lemon cut in thin slices is served, a slice to each person.

7. Macaroni, Spaghetti and Vermicelli is broken in three or four-inch lengths and put on to cook in boil- ing salted water until tender, then remove from the water in a colander; let the cold water run through. Place on a board and cut in one-inch pieces. If the large-size macaroni is used, cut into one-fourth inch pieces, thus forming rings. Put in the tureen just before serving.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.