SPONGE DUMPLINGS

2 eggs
1-1/2 gills of milk
2 oz. of fine wheatmeal
1/2 oz. of butter
mace, pepper, and salt to taste

Separate the yolks from the whites of the eggs; mix the wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper and salt. Stir the mixture over the heat with the butter until it is quite thick and comes away from the saucepan; take the mixture from the fire, and when a little cooled add the yolks. Cut off lumps with a spoon and drop them into the boiling soup.