The yolk of a hard-boiled egg dropped into the soup kettle and heated through, allowing one for each plate of soup served, is a quick and appetizing addition to a soup of plain broth or consomme.
VEGETABLE SOUP Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts of 2 heads of celery, 2 stalks of parsley and 3 onions.

Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients.

Season well with salt and black pepper, also a pinch of red pepper.

Put all together in a stew-pan, cover with three quarts of water, stand on range and simmer about three hours.

Strain soup into stew-pan, place on range, and when hot add Marklose Balls.
MARKLOSE BALLS Take marrow from uncooked beef soup bones, enough to fill 2 tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to flavor, pepper and salt, stiffen with 1 cup of bread crumbs, shape into balls size of marbles, drop into hot broth and cook uncovered from 15 to 20 minutes.
Aunt Sarah purchased two good-sized soup bones containing considerable meat.