German Noodles

Beat up 1 egg with 1 tablesp water, add some salt, and then work in all the flour possible. Turn out on floured board, roll very thin, cut into pieces and roll each piece as thin as a piece of paper. Let these pieces dry, but not long enough to become brittle. After they have dried, lay the pieces one on top of the other, roll up, and with a sharp knife, cut very thin slices from this roll. Toss the noodles lightly to separate them, let them dry, and store in well-covered tins or jars.-[A. G., Mass.

Egg Noodles

To 2 well-beaten eggs add 1 cup sweet milk, a generous pinch of salt, and flour enough to make a stiff dough, sifted with 2 level teasp baking powder. Roll thin like piecrust, and cut in strips like shoe strings. These are fine cooked in beef or chicken broth.-[Mrs. H. D. K. T., Minn.