Omelettes as a Soup Garnish.

2 to 3 tablespoons of fine flour are mixed well in 6 tablespoons of good milk and 2 egg yolks. Then add a little salt, mace and the beaten egg whites of the 2 egg whites and beat everything together until quite smooth. Then bake the omelettes. When they have cooled down a bit, cut them into 1 cm wide and 3 cm long diagonal strips and add them to the boiling soup. They should only be allowed to bubble and must be served on the spot.

all : home canning, from Mrs. Emilie Lösel,

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