Melt a lump of butter size of an egg: stir thick with flour, and when cool stir in 1 beaten egg, then thicken with flour as stiff as possible. roll out very thin, and cut fine. These noodles do not need to dry. They should be boiled in the soup about 20 to 25 minutes. - Mabel Sturfevant, 105 S. Dearborn St., Chicago, 111.

Variation I

4 cups flour, 4 eggs, a little salt, mix all together and make very stiff with flour. If 4 eggs does not wet the flour enough, add a little milk (sweet) or water, to mix like pie dough, only very stiff; roll in a sheet or two, lay 1 or 2 hrs.: cut in long strips 2 inches wide, put 2 or 3 on top of each other, and use a very sharp knife to cut in thin strips about 1/2 inch or less wide; have chicken broth boiling hot, drop by handfuls in kettle and stir with other hand; let it boil 1/2 hr., add a little pepper and 1 tablespoon butter. If desired, less eggs and more milk or water will do. - Mrs. E. C. Emmory, Palatine, 111.

Noodle Soup For Four People

Take 1 egg, 1 teaspoon of milk, and 1/4 teaspoon of salt; mix in flour until very stiff, then roll as thin possible, the thinner the better. Sprinkle a little flour on this sheet, and roll, then cut in very thin strips. Throw them into the boiling broth, where a piece of meat and bone has been boiled good and tender. Let noodles boil 2 minutes. Season with parsley. - Mrs. Ralph Charters, Park Ridge. 111.

Clear Soup With Noodles

Take 2 qts. of clear beef broth, peel and slice 2 carrots and 2 onions; put into a stew-pan with a generous lump of butter, and 1 cabbage cut into shreds, cover and put over a slow fire, stew gently, until tender. Shake the pan occasionally to prevent burning. When the vegetables are cooked put them into the beef broth and boil the whole gently for 1/2 hr., then strain.

How To Make Noodles

Lightly warm 1/2 cup of butter and beat to a cream, then work smoothly into it 2 heaping tablespoons of flour and 2 well-beaten eggs, forming small balls. Let the soup boil up again; drop in the balls, and let it simmer for an hr. longer. - Mrs. E. D. Kelley, Winnetka, 111.

Noodle Dinner

Break 3 eggs, add 3 tablespoons milk, pinch of salt, mix until light, add flour to make stiff; roll very thin, flour well, cut in little strips and drop into boiling broth. If desired, part of the noodles can be kept for a time by wrapping in clean paper sack. If any broth and potatoes are left over they can be used for supper by adding 2-sliced onions, a little water, salt and pepper; put all in kettle and cook until tender, and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago. 111.

Shoe String Noodles

To 2 well-beaten eggs, add 1 cup sweet milk, a generous pinch of salt, and flour enough to make a stiff dough, sifted with 2 level teaspoons baking powder. roll thin, like pie crust, and cut in strips like shoe strings. These are fine cooked in beef or chicken broth. - Mrs. E. G. Harris, Win-netka, 111.

German Noodles

Beat up 1 egg with 1 tablespoon water, add some salt, and then work in all the flour possible. Turn out on floured board, roll very thin: cut into pieces and roll each piece as thin as a piece of paper. Let these piece? dry, but not long enough to become brittle. After they have dried lay the pieces 1 on top of the other, roll up, and with a sharp knife cut very thin slices from this roll. Toss the roll slightly to separate them, let them dry and store in well covered tins or jars. - Mrs. Alfred N. Greenway, Wheeling, 111.