2 eggs

1/2 teaspoonful salt

Water Flour

Break the eggs in a bowl and add two egg-shells full of cold water. Stir in the salt and work in sifted flour to make a dough the consistency of pie crust. Knead a little, roll into a large sheet of pasteboard thickness, cover with a cloth and let dry for thirty minutes. Then roll like jelly roll and with a sharp knife cut the noodles into thin strips. Use at once, or dry further if they are to be stored.

Noodles And Tomato Sauce

Boil the noodles until tender in salted water and turn the liquid into the stock-pot or use toward a cream soup. Re-heat the noodles in tomato sauce and serve with steamed frankfurters, baked bacon or sausages, or accompanied with grated cheese.

Creamed Noodles

Boil the noodles in salted water, drain them and re-heat in White Sauce No. 2, allowing a cupful of sauce to two and a half cupfuls of cooked noodles.

Noodles in Cheese Sauce Boil the noodles in salted water till tender, drain, reheat in cheese sauce and serve with or without a garnish of bacon.

Fried Noodles No. 1

Drop the freshly made noodles into deep fat hot enough to brown a bit of bread in a minute. Fry until golden brown, then drain on crumpled paper.

Fried Noodles No. 2

Plain boil the noodles in salted water, drain and chill them; chop coarsely and fry until brown in savory drippings. This is a good way to use up left-over noodles as a vegetable.

Cinnamon Noodles

Boil the noodles in milk. When tender drain, season with butter, dust them with cinnamon and serve hot with sugar. Or boil them in salted water, drain, dust with cinnamon and serve with sugar and light cream.