4 tablespoonfuls grated cheese
3 quarts clear soup stock
1-1/2 cupfuls flour
4 tablespoonfuls Crisco
2 cupfuls cream
2 eggs
Salt, pepper, and paprika to taste
Finely grated cheese
Put flour into double boiler, add gradually cream, Crisco, 4
tablespoonfuls of grated cheese and paprika to taste, stir over fire
till a smooth paste. Break in eggs, mix well, cook two minutes longer
and allow to cool. Roll into balls, when they are all formed, drop
into boiling water and cook gently five minutes. Drain and put into
soup tureen. Pour over boiling stock and serve with dish of finely
grated cheese.