Egg Soup
(Monte Carlo.) Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready 1 pint of white stock and 1 pint of boiling milk, blended with the yolks of 3 eggs and 1 ounce of butter. Add salt, pepper, and nutmeg and a spoonful of chopped parsley. Pour over the slices of toast and serve, after keeping hot, ten minutes.