Required: One quart of clear soup. One egg.

Quarter of an ounce of flour. One small tablespoonful of cream. Salt and pepper.

Put the flour in a basin, break the egg on to it, and mix them smoothly together; then add the milk and a little salt and pepper. Put the clear soup in a pan on the fire; when it boils hold a pointed gravy strainer over the pan, pour the batter into it and stir it through with a spoon, moving the strainer about mean-while over the soup. Let it boil for about two minutes, when the cooked batter should resemble fine threads all through the soup. Serve it in a hot tureen.