Noodles

Two eggs slightly beaten, mix with them two tablespoonfuls of water, one-quarter tea-spoonful of salt and enough flour to make a stiff dough. Knead it well for fifteen minutes, then cut off small pieces at a time and roll them as thin as wafers. When very thin sprinkle with flour and roll into a tight roll, cut from the end into thin slices or threads for the soup. Let them dry in a slightly warm oven for an hour. These can be cut before rolling into fancy shapes with the vegetable cutter. Before serving put them in boiling salted water and let them boil for fifteen minutes. Serve in thin soups.

Lemon cut in thin slices is served, a slice to each person.

Macaroni, Spaghetti and Vermicelli is broken in three or four-inch lengths and put on to cook in boiling salted water until tender, then remove from the water in a colander; let the cold water run through. Place on a board and cut in one-inch pieces. If the large-size macaroni is used, cut into one-fourth inch pieces, thus forming rings. Put in the tureen just before serving.

Royale Custard To Serve With Consomme

2 yolks.

1 egg.

1/4 teaspoonful salt.

Little pepper.

1/2 cup beef stock.

Beat the eggs slightly or until well mixed, add the seasonings and the clear stock. Pour into a dish so it will be about one inch thick. Set it in a pan of hot water and place in a moderate oven until it is firm. Do not let it brown on top. When cold cut it into cubes or into fancy shapes with the cutter. Place carefully in the tureen after the soup is in it. Allow four or five pieces to each person.

Force Meat Balls

Chop any cooked meat very fine, season highly with onion, lemon juice, salt and pepper, add enough yolk to hold them together. Mould in little balls, roll them in egg and flour, fry them in butter. Serve in the soup.

Grated cheese may be passed with the soup.

Butter crackers and brown them in the oven. Pass with soup.

Serve popcorn with any kind of soup.

Brown Soup Stock

3 lbs. shin of beef. 3 quarts cold water. 9 peppercorns. 5 cloves.

3 teaspoonfuls salt. 1 good-sized onion.

1 good-sized carrot, or 2 small ones. 1 turnip.

3 sprigs of parsley. Celery root or stalks and herbs, if you like.

Put half the meat and the bones in the water, brown the rest of the meat and vegetables and add them.

White Stock

3 lbs. knuckle of veal, or one fowl. Herbs.

3 teaspoonfuls salt. Peppercorns.

1 onion.

2 celery roots or 4 stalks. 1 turnip.

1 good-sized carrot.

3 quarts water.

White Soup

Three tablespoonfuls of butter and flour. Melt the butter and stir into it the flour. Add slowly one quart of the white stock and one pint of cream. Season to taste.

Consomme

2 lbs. skin of beef.

2 lbs. knuckle of veal or a small fowl or hen.

3 quarts of water. 6 peppercorns.

4 cloves.

1 tablespoonful salt.

2 onions. 2 carrots.

1 turnip.

2 roots of celery.

3 sprigs parsley.

Brown half the meat and the vegetables, simmer for eight hours. Strain. When cold remove the fat and clear. Add thin slice of lemon to each serving.