Beat 2 eggs slightly, add 2 tablespoons of milk, and 1/2 a teaspoon of salt. Stir in the flour, enough to make a very stiff dough. Knead it till as stiff as possible. roll it out into rectangular pieces, and so thin that you can see through it. Lay them on a napkin about 1/2 an hr., till they are dry, but not brittle. Rub over with a little flour, so that it will not stick. Roll up tight and hard, then slice off from the end about 1/8 of an inch thick. Shake them out till long and straight. Put them into boiling salted water, stir them at first to prevent them sticking., and cook until they swell and come to the top of the water. Skim them out into a dish for serving. Melt 1/2 a cup of butter in a frying-pan, put half a slice of bread, crumbled finely, in the butter, stir until golden brown, then spoon up butter and bread, and pour over the noodles. Pass sapsago cheese with the noodles. If any be left over warm it in butter until a delicate brown, and stir in 3 or 4 beaten eggs; serve as soon as firm. This makes a nice relish for supper. - Mrs. J. S. Alexander, 1003 Central Ave., Wilmette, 111.