Beef Noodle Soup.
First—to borrow an idea from worthy Mrs. Glass—make the noodles.
Take 4 eggs, beaten one minute; 3 tablespoonfuls of water; enough flour (prepared) for stiff dough, and a saltspoonful of salt. Make up, and knead fifteen minutes. Roll into a thin sheet, and cut half of it into long strips, less than half an inch wide, and these, again, across at intervals of four inches. Now, roll the other half of the sheet up very closely, making a long scroll like a quill. Cut this across, with a keen knife, into little wheels less than a quarter of an inch wide. Lay all in a sunny window to dry. Those intended for to-day will be fit to use in two hours. The rest will keep in a dry, cool place several days, and can be used as a vegetable, or in soups.
Make a stock of 2 lbs. of beef bones, the same of mutton bones and a slice of lean ham boiled in three quarts of water, with 1 onion, 1 carrot, and a bunch of herbs chopped. Boil down to two quarts, strain; cool, skim and season, and put in a good handful of the noodles—a few at a time—so soon as it boils. Simmer twenty minutes.