Details regarding pastry are given in another Section.
72. SOUP FRITTERS.--If an entirely different kind of soup accompaniment
from those already mentioned is desired, soup fritters will no doubt
find favor. These are made by combining certain ingredients to form a
batter and then dropping small amounts of this into hot fat and frying
them until they are crisp and brown. The accompanying recipe, provided
it is followed carefully, will produce good results.
SOUP FRITTERS
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.
EGG BALLS
3 yolks of hard-cooked eggs
1/2 tsp. melted butter
Salt and pepper
1 uncooked yolk
Mash the cooked yolks, and to them add the butter, salt, and pepper, and
enough of the uncooked yolk to make the mixture of a consistency to
handle easily. Shape into tiny balls.
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