1 c. flour, add gradually
1 c. milk
1/2 tsp. salt
2 tsp. butter
4 egg yolks
4 egg whites

Combine flour and salt. In a medium bowl, beat egg yolks until foamy. In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks). Set aside.

Using a whisk, gradually stir flour/salt into milk.

In a saucepan, bring the mixture to a boil. Remove from heat.

Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs, then add the rest of the egg yolks. Gently fold in the beaten egg whites.

Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover.

Will be light and delicious!

Makes about 6.