Sponge Dumplings

• ¼ teaspoon salt
• ½ teaspoon chopped parsley
• 3 eggs

Separate the egg; beat the yolk and add the soup stock; then add the beaten white. Pour into a buttered cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings with a teaspoon, pour the boiling soup over and just before serving add the parsley.