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 sautéd or fried in deep fat. They may be placed in the soup tureen or in each person's soup.

• 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 purée strainer. Add this to the first mixture. Form into tiny balls. Roll in flour and either sauté or fry in deep fat. Serve hot.

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