Home Made Noodles

Beat up an egg, add a little salt and enough flour to make-stiff dough. Roll out in very thin sheets. Let dry and cut in fine strips. These will keep a long time. - Mrs. Katz.

Fried Onion Soup

Slice 3 or 4 large onions and fry them in butter. When thoroughly cooked add meat soup or stock and season with pepper and salt. Do not strain, but serve with onions in soup.- Mrs. Mace.

Noodle Soup

Take a soup bone, salt, and cook for 2 or 3 hours. Then take 1 egg and put as much flour as will work into it. Rolf out very thin, then make into a roll and slice off with sharp knife, put into broth and cook for 15 minutes.

- Mrs. Robt. E. Smith.

Oyster Soup

One quart oysters, 1 quart milk and enough of the strained liquor and cold water to make 1 pint. Let the water and liquor come to a boil, skim, then add the milk, 1 tablespoon of butter, salt and pepper to taste. Let boil, then throw in the oysters and the minute they commence to boil take from stove and serve. If desired, a few cracker crumbs may be added before removing.

Beef Tea

Two pounds of lean beef cut in small pieces in double boiler. Cover with cold water and let stand for 2 hours. Then bring to a boil. Strain and season as desired.- Mrs. Geo. R. Stewart.

Fish Bisque

Two cups of cold cooked fish (the leftovers of boiled salmon, halibut or canned salmon), 1 pint of oyster liquor, 1 cup of hot water and 1 of milk, 2 tablespoons of butter, 1 of flour, ½ cup of pounded crackers, pepper, salt and a bit of minced parsley, 1 egg well beaten. In one saucepan heat oyster liquor and water. When it boils, stir in the fish (minced), with pepper salt and parsley. In another saucepan have ready the milk heated to scalding with a pinch of soda. Stir into it the butter rubbed with the flour and cracker. Just before adding this to the fish, put in the beaten egg. Cook the fish 5 minutes, pour into a hot tureen, add the thickened milk and serve.- Gertrude Johnson.

Crisp Crackers

Butter thin crackers or split and butter thick crackers and brown in a hot oven. - Mrs. Samuel A. Ellis.

Egg Gruel

One cupful of hot broth skimmed, 1 egg, ½ teaspoon salt. Beat the white and yolk of the egg separately. Add the hot beef broth to the yolk, stirring continually. Whip the white with the salt to a stiff froth and add to the broth. Reheat and serve hot. - Mrs. Samuel A. Ellis.

Cream Of Celery Soup

One and one-half cups of celery. 2 tablespoons of butter, 1 pint of water, ½ cup of flour, 1 cup of milk, ½ teaspoon salt, 1 cup of cream, 1/8 teaspoon white pepper. Cook the celery in boiling water until very soft, strain and add 1o the liquid which has been heated. Thicken with the flour which has been stirred into the melted butter.

- Mrs. Samuel A. Ellis.

Cream Of Potato Soup

Three potatoes, yolks of 2 eggs, 2 cups of milk, 1 teaspoon of salt, ½ cup of cream, ½ teaspoon onion juice. Cook potatoes until soft; mash. Strain with the heated liquid, add the beaten yolks and seasoning and boil until thickens, stirring constantly. - Mrs. Samuel A. Ellis.