Put a cupful of flour in a large dinner plate or platter, make a well in the center, add a saltspoonful of salt and one egg beaten with two tablespoonfuls of water; work the flour into the egg mixture a little at a time; the dough must be exceedingly hard. Knead and pound until it is elastic and then roll it in two sheets as thin as tissue paper. Put a clean towel or old tablecloth over a table, put the sheets on this and allow them to dry for an hour and a half or two hours; they must not be brittle. Then roll them up as tightly as possible, and with a sharp knife shave the noodles from the ends. Shake them out and allow them to dry. They may be made one day to use the next, and if perfectly dried will keep for several days.

Boil these in chicken stock or in beef stock; or they may be cooked in water and served with butter or cream.

Noodles, With Cottage Cheese

This dish makes nice variety for chronic rheumatic patients.

After the noodles are boiled until tender, about twenty minutes, in stock or water, drain them perfectly dry, dust them lightly with salt, add two tablespoonfuls of butter, mix carefully without breaking, turn them on a hot platter, put over here and there little balls of homemade cottage cheese and send to the table.