One tablespoon of parsley,
Two tablespoons of flour,
Salt and pepper to taste,
Portion of bunch of potherbs.
Take a bunch of potherbs, divide into small bunches and tie each with a string and then use one of these in the vegetable soup. Put the remainder of the herbs in a fruit jar until needed again.
Put the herbs in the stock, add the tomatoes and let simmer. Cook the vegetables in one pint of water until tender and then add water and all to the stock and add the seasoning and flour, mixed with a little cold water, and cook for five minutes.
TO MAKE NOODLES
One egg,
One tablespoon of water,
One-half teaspoon of salt.