Cheese Soup

Take one and one-half breakfast cupfuls of flour, one pint of rich cream, fourtablespoonfuls
each of butter and grated Parmesan cheese, a sprinkling of cayenne,
two eggs, and three quarts of clear soup stock. Stir the flour, cream, butter,
cheese, and pepper together in a basin, place this into another of hot water and
mix until the whole forms a firm smooth paste. Break into it two eggs, mix
quickly and thoroughly, and allow it to cook two minutes longer ; then set it away
to cool. When cold, roll into balls about the size of a walnut. When the balls are
all formed drop them into boiling water and cook gently for about five minutes. Put
them in a soup tureen, pour over the boiling stock and serve with a dish of finelygrated
Parmesan cheese.