| How To Cook: |
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1. Beat egg well, add water, flour, salt and flavoring and beat vigorously till smooth.
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2. Bring the soup to a rapid boil and drop the egg mixture from the tip of a teaspoon into it.
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3. Cook for 5 minutes; the dumplings rise to the top when done.
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4. To serve cold, cook the soup ingredients for 5 minutes, let it: cool and transfer to the refrigerator for at least 2 hours.
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5. Just before serving, cook the egg drops in slightly salted fast boiling water.
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6. Drain well before adding to the soup.
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7. A spoonful of sour cream may be stirred into each plateful of soup.
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