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.

• 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 sauté in butter. Serve in the individual dishes of soup.

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