CLEAR SOUP WITH DUMPLINGS

2 large onions

1 teaspoonful of herbs

1/2 teaspoonful of nutmeg

1 carrot

1 turnip

Pepper and salt to taste

1 oz. of butter

3 pints of water.

Chop the onions finely and fry them brown in the butter in the saucepan in which the soup is to be made;

Add the water.

Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup.

Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows:

1/2 pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste.

Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt.

Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken.

Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.