Boiled Noodles

boiled noodles are delicious served with any brown sauce, cream, white, Hollandaise, piquante, or tomato sauce, and can be used as directed for macaroni. They can be bought already made. - Mrs. Wm. Daily, 3208 S. Wabash Ave., Chicago, 111.

Noodles With Cream Sauce

Use 2 tablespoons of butter, 2 tablespoons of flour, and 1 pt. of milk for the cream sauce. Season with 1 teaspoon of salt, 1/4 teaspoon of pepper. When the sauce is cooked, add 1/4 package of noodles, which have been cooked in boiling water, salted. - Mrs. B. Haley, 1426 S. Wabash Ave., Chicago, 111.

German Noodles

Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for 20 minutes, drain, and put them in a saucepan with 1 tablespoon of butter, and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar, and a few capers, if liked. Serve, when thoroughly heated through, and add a little salt and pepper when in the dish. - Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111.

Noodles With Meat Gravies

A good luncheon dish is made by using the gravy left from the dinner roast, and reheat without boiling. Then add a sufficient quantity of egg noo-dles, previously cooked in boiling salted water. - Mrs. M. L. Ad-ams, 576 Willow St., Wilmette, 111.

Italian Noodles

Put 2 cups of dried noodles into boiling water, salted, let cook 20 minutes, drain, and put in a saucepan with 1 tablespoon of butter, and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese. - Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, 111.

Noodles Escalloped With Tomatoes

After the noodles have been cooked, put a layer of egg noodles, and then a layer of tomatoes in a dish, until the dish is nearly filled. Pour over them a sufficient quantity of cream sauce to moisten the contents, and bake 15 minutes. Season with salt and pepper to taste. - Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111.

Swiss Noodles

Beat 3 eggs without separating; add them gradually to 1/2 pt. flour, add salt and pepper to taste, and mix well. This dough should drop, not pour, from the spoon. Put the mixture in a pastry bag, at the end of which you have a small, plain tube. Press the dough out in strips 1 inch long, into a kettle of boiling salted water. Cook for 1 1/2 hrs., drain, dish, pour over 2 tablespoons butter, melted, dust with 4 tablespoons grated cheese, and serve at once. These are all nice served with cottage cheese. These noodles lose their lightness if allowed to stand too long before serving. - Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.

Left-Over Noodles

Warm any left-over noodles in butter until a delicate brown, and stir in 3 or 4 well-beaten eggs; serve as soon as firm. This makes a nice relish for supper. - Mrs. Ed. R. Hamilton, 3415 Vernon Ave., Chicago, 111.