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.
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.
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.
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.
⅛ lb. Swiss cheese ⅛ lb. Parmesan cheese ¼ lb. butter ¼ lb. flour 1 pinch salt 1 pinch paprika (red pepper)
Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter.
They are served fresh and warm with strong bouillon.
¼ lb. flour ¼ lb. (scant) Parmesan cheese ⅛ lb. fresh, good butter 6 tbsps. thick, sour cream 1 pinch salt 1 pinch sugar A little nutmeg A little paprika (red pepper)