The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

egg), then in crumbs again. Place on oiled tins a short distance apart, and set in cool place till 15 m. before serving, then put into a quick oven and bake until a delicate brown and cracked a little. Serve immediately. If baked too long or too slowly, they will not keep their shape. This makes 12 to 14 balls. ½ a beaten egg may be added when the celery is, but the balls are more creamy without it. The balls may be made the day before required, kept in the ice box and baked at serving time. Variation No. 1. Use 2 tablespns. of small pieces of hickory or other nut meats instead of the celery. Variation No. 2. Use 2 tablespns. of black walnut meal (made by rubbing meats through a fine colander with a potato masher), and a little onion. Variation No. 3. Use ¼ to ⅜ teaspn. grated lemon rind, instead of other flavorings. Variation No. 4. Use chopped trumese, with sage and onion in place of the celery. The savory balls are used with the plainer soups, and vice versa; or if both soups and balls are highly seasoned, use contrasting flavors; for instance, the balls with lemon rind in Nut French soup. The egg balls should be used with care as they destroy the flavor of many soups. They, poached eggs, and hard-boiled yolks of eggs are especially suitable for some cream soups. =★ Soup Balls--Choux batter= 1 cup water 2 tablespns. butter or oil 1 cup pastry flour 4 eggs Heat water and oil to boiling, stir flour in dry, stirring and beating well with batter whip. When nearly cold, add eggs, one at a time, mixing well, until all are in. Beat for 5 m., stand in ice box for from 1 to 12 or more hours. Drop small quantities from point of spoon into boiling soup, or bake or boil in tiny balls, flattened. Excellent baked, but unusually fine boiled, so delightfully free from stickiness or doughiness. =Egg Balls= Rub 4 poached yolks of eggs to a paste. Beat with salt