Egg-Flowers Soup
1 quart chicken broth
½ cup finely chopped water chestnuts
2 eggs
pepper and salt
Pour half cupful of finely chopped water chestnuts into a quart of boiling chicken broth. Cook for about five minutes. Beat up two eggs, yolks and whites together. Pour egg into chicken broth and stir well and slowly until it forms small flowers. Add pepper and salt to taste.