Do not make too stiff.

Drop these into hot broth or soup and cook about five minutes.

This quantity will make 12 small balls.
"SUPPEE SCHWANGEN" Mary was taught to make these by the Professor's wife.

She beat together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful butter, a little salt, and just enough milk to thin the mixture enough so it may be dropped by half teaspoonfuls into hot soup stock or broth.

Cook these small dumplings about 10 minutes.