Egg Dumplings for Soup
To ½ a pint of milk put two well-beaten eggs, and as much wheat
flour as will make a smooth, rather thick batter free from lumps;
drop this batter, a tablespoonful at a time, into boiling soup.
Or: One cupful of sour cream and one cupful of sour milk, three
eggs, well beaten, whites and yolks separately; one teaspoonful
of salt, one level teaspoonful of soda, dissolved in a spoonful
of water, and enough flour added to make a very stiff batter. To
be dropped by spoonfuls into the broth and boiled twenty minutes,
or until no raw dough shows on the outside.