This section of the book is from the "Household Companion: The Model CookBook" book
Beat up one egg light, add a pinch of salt, and flour enough to make a very stiff dough ; roll out like thin pie crust, and dredge with flour to keep from sticking. Let this dry for an hour or more ; then roll it up into a tight scroll, and slice it into thin pieces. After all are cut, mix them lightly together, and,
to prevent them sticking, keep them floured a little until you are ready to drop them into your soup. This should be done 15 minutes before serving, for if boiled too long they will go to pieces.