To one quart of jellied stock add the unbeaten white and broken shell of an egg. Stir well for a minute and set over the fire where it will heat quickly, not withdrawing the spoon or ceasing to stir gently until it is smoking hot. Boil fast for five minutes, draw to the side of the range and throw in a piece of ice the size of an egg, or a little cold water, to check the boil suddenly. In three minutes more lift very carefully, not to stir the dregs, and strain through a double cloth laid in a colander. Do not press or stir the soup until all has dripped through that will pass the cloth, then take up the latter by the four corners and squeeze it over another bowl. The clouded stock may be used in making broths and as a foundation for a puree. Heat the cleared soup quickly to the boil and pour into the tureen.