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Egg Balls for Soup

Mrs. Frisbie.

Rub the yolks of three or four hard boiled eggs to a smooth paste, with a little melted butter, pepper and salt, to these add two raw ones, beat in light, add enough flour to hold the paste together, make into balls, with floured hands, and set in a cool place until just before your soup comes off, when you put them in carefully and boil one minute.