Beat one egg, add one-eighth teaspoon of salt, three tablespoons of
flour and one-fourth cup of water, stir until smooth. Pour slowly from a
considerable height from the end of a spoon into the boiling soup. Cook
two or three minutes and serve hot; add one teaspoon of chopped parsley
to the soup.

Egyptian Stuffed Peppers. Either With Good Gravy And Lemon Juice Or With Tomato Sauce facebooktwittergoogle_plusredditpinterestlinkedinmail