text_original: CLARIFYING SOUP. To clarify soup stock: For each quart use the white and shell of one egg and one tablespoonful of cold water. Put the white and shell of the egg and the cold water into the bottom of the saucepan, and mix them together. Then put in the soup stock.
text_transcription: CLARIFYING SOUP TO CLARIFY SOUP STOCK FOR EACH QUART USE THE WHITE AND SHELL OF ONE EGG AND ONE TABLESPOONFUL OF COLD WATER PUT THE WHITE AND SHELL OF THE EGG AND THE COLD WATER INTO THE BOTTOM OF THE SAUCEPAN AND MIX THEM TOGETHER THEN PUT IN THE SOUP STOCK
phonemes: klˈæɹᵻfˌaɪɪŋ sˈuːp. tə klˈæɹᵻfˌaɪ sˈuːp stˈɑːk: fɔːɹ ˈiːtʃ kwˈɔːɹt jˈuːs ðə wˈaɪt ænd ʃˈɛl ʌv wˈʌn ˈɛɡ ænd wˈʌn tˈeɪbəlspˌuːnfəl ʌv kˈoʊld wˈɔːɾɚ. pˌʊt ðə wˈaɪt ænd ʃˈɛl ʌvðɪ ˈɛɡ ænd ðə kˈoʊld wˈɔːɾɚɹ ˌɪntʊ ðə bˈɑːɾəm ʌvðə sˈɔːspən, ænd mˈɪks ðˌɛm təɡˈɛðɚ. ðˈɛn pˌʊt ɪnðə sˈuːp stˈɑːk.