Noodle Soups, Consomme, Chicken Soups

Ingredients

• two eggs
• butter the size of a walnut
• three tablespoons sour cream
• flour enough to make a rather stiff dough
• two quarts of clear beef broth
• two carrots
• two onions
• a generous lump of butter
• one small cabbage cut into shreds
• one-half cup of butter
• two heaping tablespoonfuls of flour
• two well-beaten eggs
• one quart of plain consomme made after the above recipe
• a pint of boiling water
• one-half cup of cold boiled rice
• one quart of consomme, made after the above recipe for plain consomme
• one-fourth of a cup of well-washed pearl barley
• one pint of boiling water
• one-third of a cup of cold breast of chicken cut in dice
• two tablespoonfuls of peas previously cooked
• yolks of two hard-boiled eggs seasoned with a dash of salt and pepper
• one tea-spoonful of melted butter
• one-fourth teaspoonful of finely minced parsley
• slightly beaten raw egg to bind together