1 egg
2 Tb. milk
3/4 tsp. salt
1/2 c. flour
Beat the egg, and to it add the milk, salt, and flour. Drop the batter
in tiny drops into hot fat, and fry until brown and crisp. Drain on
paper and serve with the soup.
73. EGG BALLS.--To serve with a soup that is well flavored but not
highly nutritious, egg balls are very satisfactory. In addition to
supplying nutrition, these balls are extremely appetizing, and so they
greatly improve a course that is often unattractive. Careful attention
given to the ingredients and the directions in the accompanying recipe
will produce good results.