Henry L. Schmick, e-mail message to Michael Miller.

On Sundays and special days we always had chicken noodle soup with butterballs and fresh rye bread. These recipes are from my mother, Rosie Frank Schmick.

7 cups bread crumbs
1 1/3 cup cream (half and half may be used)
1 1/2 tsp salt
1 1/2 tsp allspice
1 1/4 cup beaten eggs
1 cup butter, melted
1 cup milk

Toast and dry bread, roll and sift to make bread crumbs. Heat cream, butter and milk, quite warm. Mix with eggs and dry ingredients. Roll into 1 inch diameter balls. Makes about 65 to 70. Test balls in boiling water to insure they stick together, may need more egg.

Make chicken soup, remove chicken, add noodles to boiling soup, after 7 or 8 minutes add butterballs, they are done when they float to the surface.

Permission to use any images from the GRHC website may be requested by contacting Michael M. Miller