Noodles

Two well-beaten eggs, salt; add flour and knead thoroughly until all the flour possible has been worked in; roll out in thin sheets and let them become dry but not brittle. Roll up and cut into small strips; shake them out well to prevent sticking together. Boil a chicken tender; remove it and cook the noodles in the broth. Serve the chicken with a gravy made by adding milk to the broth and thickening with flour, mixed smooth with water. Noodles may be cooked in salted water; drained and served with squares of bread fried brown, thrown over the top. Season with butter.

Spaghetti With Mushrooms

Cut small porterhouse steak into bits and place in a fry-pan with hot olive oil. Into this, cut a clove of garlic; add 2 cans of French mushrooms strained from their liquor, and fry a delicate brown. Add a little of the mushroom liquor, 1 pint of tomatoes, 1 chili pepper (scraped), salt and butter; cook slowly for 1 hour. Meanwhile, cook the spaghetti until tender, then add it to the sauce and cook an hour. Just before serving, add grated cheese.

Spaghetti A La Milanese

Two cups cream sauce, 2 cups spaghetti, 1 level saltspoon pepper, 1 hard boiled egg, 1 small cup grated cheese, 1/2 teaspoon paprika, 3 tablespoons chopped, cooked ham, 1 saltspoon soda, stale bread for toasting. Boil the spaghetti in plenty of salted water and drain in colander for a few minutes. Prepare the cream sauce with a tablespoon each of flour and butter, and 1 cup of milk; cook until smooth. Add cheese, soda and seasoning to the sauce; pour over the spaghetti; reheat; pour into a platter and garnish on top with egg, ham and border points of toast.

Deviled Spaghetti

Boil carefully 4 ounces of spaghetti, drain and throw into cold water for 15 minutes; drain again and cut fine. Put 1 tablespoon each of flour and butter in a saucepan; add 1/2 pint milk, stir until boiling; add salt, pepper, a little onion, 1 tablespoon chopped parsley and 3 hard-boiled eggs, chopped fine. Pour this sauce over the spaghetti; mix; cover all lightly with bread crumbs and brown quickly in a hot oven. Serve with a little tomato catsup.