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 From 1 quart good strong soup stock, skim all fat from the surface; put in a stew pan, and add the white and clean shell of 1 egg beaten thoroughly with 1 tablespoon cold water; place over fire and heat gradually, constantly stirring to prevent egg from sticking to the pan; boil gently until egg rises to the surface in thick white scum and stock becomes clear under the egg; remove egg, and filter stock through a folded napkin or cloth laid on a colander, but do not move or squeeze it through, allowing it to pass through naturally; season with salt and serve while hot. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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