TO CLARIFY SOUPS.
To each gallon of soup add, while cold, the whites and shells of two eggs beaten with a little cold water, simmer for fifteen minutes, removing the scum as it rises, and then strain through a flannel cloth or bag.
To each gallon of soup add, while cold, the whites and shells of two eggs beaten with a little cold water, simmer for fifteen minutes, removing the scum as it rises, and then strain through a flannel cloth or bag.