To clarify Bouillon, remove the fat and pour the broth into a clear kettle. Add the crushed shells of two eggs. Stir this into the cold Soup until well mixed. Set it on the fire, and from the moment it begins to boil let it cook steadily ten minutes longer. Set it back on the stove or hearth for four or five minutes to settle. Then strain it through a towel. Allow the Bouillon to drip, remembering never to squeeze the bag. A very clear Soup is never a very nutritious one.