SOUP ACCESSORIES.
=Bread Sticks.=--IN preparing these, any bread dough may be used, though
that with shortening is preferred. After it is kneaded enough to be
elastic, cut into pieces half the size of an egg, then roll on the
molding board into a stick the size of a pencil and about a foot long.
Lay these strips in the well-greased paper bag, let them rise a little
before putting in the oven, then fasten the bag and bake with a moderate
heat, so they will dry without much browning.
=Croutons Toasted.=--Slice bread that is stale but not too dry, into
pieces about half an inch thick, cut these slices in uniform cubes and
put in a well-greased bag. Shake occasionally and let toast for ten
minutes.
=Crisped Crackers.=--Split butter crackers and spread with butter. Put
into the paper bag buttered side up and bake ten minutes. These are
delicious with vegetable soups and in fish chowder and oyster stew.
=Egg Balls.=--Drop the yolk of four eggs into a cup and set in a pan of
water over the fire. When the yolks are cooked hard and mealy, pound to
a paste and season with an even teaspoonful of salt, a pinch of cayenne
or a more liberal sprinkling of paprika. Mould into balls the size of
grapes, by mixing the yolk of a raw egg with the cooked paste, rolling
lightly in the white of an egg, then in flour. Tuck into a small
buttered bag, fasten, and set in oven for five minutes to become firm.
=Forcemeat Balls or Quenelles.=--Chop very fine any cold meat you have
on hand, and season with salt, pepper, chopped parsley and a little
onion juice. For one cupful of the prepared meat, beat one egg until
light, stir in with hashed meat and add just enough flour to make
cohesive. Roll in the hands to the size of hickory nuts, put in paper
bag and cook ten minutes.