NOODLE SOUP.
Boil two good, fat old chickens until all that is good of them is extracted for the broth. For the noodles, take two eggs, a pinch of salt, three tablespoons sweet milk, flour enough to make a stiff dough. Roll out in two very thin sheets; let dry until they will roll without breaking. Lay the sheets together, roll up tight, and cut as fine as possible with a sharp knife into little ribbons. Thrown the noodles into the boiling broth about twenty minutes before serving. — Mrs. Werner.