Cheese Soup
3 quarts clear soup stock 11/½ cupfuls flour 4 tablespoonfuls Crisco 2 cupfuls cream 2 eggs Salt, pepper, and paprika to taste Finely grated cheese Put flour into double boiler, add gradually cream, Crisco, 4 tablespoonfuls of grated cheese and paprika to taste, stir over fire till a smooth paste. Break in eggs, mix well, cook two minutes longer and allow to cool. Roll into balls, when they are all formed, drop into boiling water and cook gently five minutes. Drain and put into soup tureen. Pour over boiling stock and serve with dish of finely grated cheese.