Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"zweibach"
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls

EGG BALLS FOR SOUP

(German) - (Pennsylvania Germans)







Mash the yolks of 2 hard-boiled eggs fine and smooth with a little
soft butter. Beat the white of 1 egg, and add with about 2
tablespoonfuls of flour, salt and pepper. Mix all together. Use a
little flour to mold the mixture into balls the size of quite small
marbles. Do not make too stiff. Drop these into hot broth or soup and
cook about five minutes. This quantity will make 12 small balls.

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