Virginia Noodles

The required quantity of noodles boiled and drained. Put into a baking dish a layer of noodles, then a layer of grated cheese, and a sprinkling of salt and pepper, then another lay of noodles and so on till the dish is full. Dot with butter and cover with thin slices of bread. Beat an egg and add to 1 cup of sweet milk and pour over the contents of the dish. Bake in a rather quick oven till liquid is set. Mrs. W. A. Korn.

New Oxford.

Italian Noodles

Make noodles of 3 eggs. Shortly before serving boil them and drain off their broth. Dress with the following: 1/2 lb. of chopped raw beef, 1 chopped onion, 1/2 cup of chopped tomato, pepper and salt, 2 whole cloves. Put beef and onion in a pan, with butter, add tomato, cloves, and seasoning, and boil about 1/2 hour. If tomatoes are not juicy, add a little water to the above. Mrs. Laura Beard.

Noodles With Tomato Sauce

Sauce: - 1 quart of tomatoes, 1 large onion. Boil tomatoes until soft and rub through a sieve. Add finely cut onion. Add a lump of butter the size of a small egg. Add salt, pepper, and a large teaspoon-ful of sugar.

Noodles:: - Take 1 egg and add 1 tablespoonful of water, a pinch of salt, a dash of red pepper. Add flour to make a very stiff dough. Let stand for a few minutes. Roll very thin, cut and let dry. Then cook for 20 minutes in boiling salted water. Drain. Pour the sauce over the noodles, grate 2 ounces of cheese on top and place in a hot oven for 10 minutes. Fine luncheon dish. Mrs. J. H. Bittinger.