4C water and 3 bullion cubes
2 eggs
1/4 tsp ginger powdered
2T corn starch

Optional:
chopped green onion

Beat eggs, set aside. Mix 3/4 cup of the water with starch, set aside. Put remaining water & bullion in pot. Add ginger.

Bring pot to a boil and using a fork, drip in egg. Shake starch mixture and add to pot. Stirring carefully until thickened. Add green onion if using.

We like to ladle ours over rice.

You can use broth if you have it on hand. If so, you may want to add some salt or other seasonings. I usually have one or the other on hand. Found a good deal on WF bullion cubes not too long ago so that is usually what we use right now.

Delish and frugal too!

8/29/09
Fats & Oils
Castor Oil…1oz
Coconut Oil…4oz
Pomace Olive Oil…39oz
Palm Oil…4oz

6.3oz lye
18oz distilled h2o

1.2oz Eos (lavender, bergamot & patchouli)

Notes: Softish. Think I added the EOs when the soap was too hot. So far the scent is very faint but that can change as it dries. Fingers crossed! Next batch I will have to buy some EOs or fragrance as well as oils. Just about out of everything now.

(picture to come later)

Directions:
I used a crock pot for this recipe. You could also do a cold-process method. The 5oz of Olive oil is added after the cooking is done.Its a very bubbly soap. Lather’s better than anything I’ve ever made and is only a little drying. Its the first time I’ve used peanut oil so I’m guessing that’s it. I only used it because I had it and was very low on olive oil at the time.

Directions:
I use hot process usually. But cold process would work. After the cook, I added 1 ounce of almond oil to cool soap. After it cooled to 125 degrees, added 1 oz of lavender EO (flashpoint is 160)