EGG SOUP.
Ingredients.—A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock. Mode.—Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for ¼ of an hour. Season and serve with a French roll in the tureen or fried sippets of bread. Time.—½ an hour. Average cost, 11d. per quart. Seasonable all the year. Sufficient for 8 persons.