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.
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
phonemes: klˈæɹᵻfˌaɪɪŋ sˈuːp. tə klˈæɹᵻfˌaɪ sˈuːp stˈɑːk: fɔːɹ ˈiːtʃ kwˈɔːɹt jˈuːs ðə wˈaɪt ænd ʃˈɛl ʌv wˈʌn ˈɛɡ ænd wˈʌn tˈeɪbəlspˌuːnfəl ʌv kˈoʊld wˈɔːɾɚ.