For Luncheon and Supper Guests

by Alice Bradley

TOMATO CONSOMMÉ WITH PEARLS

Soak
½ cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear.

Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water.

Wash
2 eggs, slightly beat the whites and add whites and shells to the soup.

Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of

Red coloring may be added to intensify the color.