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.

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. Roll in the white of egg and then in flour and saute in butter. Serve in the individual dishes of soup.

FORCEMEAT BALLS.--Another delicious form of accompaniment that improves certain soups by adding nutrition is forcemeat balls. These contain various nutritious ingredients combined into small balls, and the balls are then either sauted or fried in deep fat. They may be placed in the soup tureen or in each person's soup.

FORCEMEAT BALLS

1/2 c. fine stale-bread crumbs 1/2 c. milk 2 Tb. butter White of 1 egg 1/4 tsp. salt Few grains of pepper 2/3 c. breast of raw chicken or raw fish

Cook the bread crumbs and milk to form a paste, and to this add the butter, beaten egg white, and seasonings. Pound the chicken or fish to a pulp, or force it through a food chopper and then through a puree strainer. Add this to the first mixture. Form into tiny balls. Roll in flour and either saute or fry in deep fat. Serve hot.

AMERICAN FORCEMEAT BALLS.--A simple kind of forcemeat balls may be made according to the accompanying recipe. The meat used may be sausage provided especially for the purpose or some that is left over from a previous meal. If it is not possible to obtain sausage, some other highly seasoned meat, such as ham first ground very fine and then pounded to a pulp, may be substituted.

AMERICAN FORCEMEAT BALLS

1 Tb. butter 1 small onion 1-1/2 c. bread, without crusts 1 egg 1 tsp. salt 1/2 tsp. pepper Dash of nutmeg 1 Tb. chopped parsley 1/2 c. sausage meat

Melt the butter in a saucepan and add the onion finely chopped. Fry for several minutes over the fire. Soak the bread in water until thoroughly softened and then squeeze out all the water. Mix with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this add also the butter and fried onion. Form small balls of this mixture and saute them in shallow fat, fry them in deep fat, or, after brushing them over with fat, bake them in the oven. Place a few in each serving of soup.