SOME EGG RECIPES. 119 
8. Use stewed tomato in place of milk; the 
red, white and yellow give a fine effect. 
4. Travelers in the East remember with 
pleasure a way in which eggs are served there. 
It is unlike either poaching, frying, or scram- 
bling, but resembles all. A thick pottery dish is 
placed over the charcoal fire to warm through, 
and butter, pepper and salt are placed in it. 
The eggs are dropped in, cooked slowly, with 
little stirring, and served very hot. 
SOUPS. 
Eges, at first thought, have less connection 
with soups than with most other articles of 
food, but here, too, they are needed. 
The Germans make sweet egg soups, some- 
thing like a warm custard; their nudels or 
noodles require eggs for lightness. 
When eggs are used to thicken soups it 
should be just before serving, as they require lit- 
tle cooking. Beat them, add a little warm soup, 
then strain into the whole, stirring constantly. 
