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Soup Accessories (Other egg well beaten Shape)

other egg well beaten. Shape the mass into tiny balls, roll them in flour, and fry brown in the frying-pan with a little butter, tossing them about while frying to prevent their sticking to the pan. They may be made some time before needed.

NOODLES-Stir sufficient flour into a slightly beaten egg to make a very stiff dough. Add salt, knead, and roll as thin as possible. It should be of almost paperlike thinness. Cover the molding board on which it is spread with a towel and let the dough remain untouched for a half hour. Then cut in fancy small shapes using a French vegetable cutter. Dry, and, when needed, place in boiling water and let cook rapidly for fifteen minutes. This dough may also be rolled, cut into threads and used like macaroni in soup.