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

and the white of 1 raw egg. Form into balls ¾ to 1 in. in diameter. Roll in browned flour No. 1, bake just before serving. May beat white of egg first. The raw yolk is sometimes used in place of the white. The balls may be boiled for 5 m. in the soup, instead of being baked. =★ Royal Paste= Beat together 4 eggs, ½ cup thin cream, ½ teaspn. salt. Pour into oiled tin, place in pan of water; bake slowly until firm. Turn from molds at once. When paste is to be cut into fancy shapes with vegetable cutters it should not be over ¼ in. deep in the pans; but if for dice, it may be any depth. This quantity is sufficient for 6 qts. of soup. I often tint parts of paste with vegetable or fruit colors, spinach green, parsley, carrots or cranberries. The left-overs from cutting may be chopped for another soup or a roast. Use 1½ tablespn. of cream for 1 egg. Royal may be flavored with onion juice. A little very fine chopped parsley may be added to it before baking. Consommé is sometimes used in place of cream. 4 yolks of eggs and 1 white may be used instead of 4 whole eggs with the same quantity of liquid, and rich milk will do instead of cream, but the paste will not be as tender. =Spun Eggs= Break eggs into cup (2 for each quart of soup). Leave whole and turn slowly into rapidly boiling soup, beating briskly with fork or wire batter whip, until egg is in white and yellow shreds. Boil up well and serve soup at once. Or, beat eggs and let them stand until the froth subsides, then add to the soup in the same way. =Thickening for Potato Soup= 1 tablespn. flour ½ cup cold water yolks 2 eggs Blend flour and water, add to boiling soup, boil up well. Turn some of the hot soup slowly on to the beaten yolks, stirring, add them to the soup, do not boil, serve at once. Whipped cream