120 SOME EGG RECIPES. 
TO CLEAR SOUPS. 
Allow the shell and white of one egg to every 
quart of stock. Remove all fat, add more 
seasoning if desired, and beat the egg thor- 
oughly with the stock while cold. Heat gradu- 
ally, stirring, to prevent the ege from settling 
until it boils, then leave it to boil five to ten 
minutes; till a scum rises. Add a little cold 
water, strain carefully through a cloth and wire 
strainer. 
Poached eggs are often served in such soups. 
NOODLES. 
Work flour into a beaten ege till it forms a 
stiff dough. Roll out very thin, cut in strips, 
and cook in the soup. Or, grate the dough, let 
it dry as it falls, then use in soups. 
Kaiser soup.— Beat three eggs; add one cup 
rich, clear soup, season with salt and spice, if 
liked, strain into a buttered mould. Cover and 
steam thirty minutes, or till firm. When cold 
