Noodles
Noodles are an excellent accompaniment to soup and very easily made. Beat one egg slightly, add half a teaspoon of salt, then work in as much flour as the wetting will take up. Knead it well, toss on a floured board and roll out as thin as a sheet of paper. Cover with a towel and set aside for twenty minutes.
Cut into fancy shapes with French vegetable cutters. There may be diamonds, hearts, clover leaves or circles. The sheet may be shredded finely with a sharp vegetable knife or rolled like a jelly roll and cut into the finest shavings. Set aside to dry and use when required, cooking the noodles for twenty minutes before they are needed in boiling salted water. Drain and add to the soup just before sending to the table. Noodles may also be cooked in stock, seasoned and served as a side dish. - See Page XIX.