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.
ASPARAGUS OR CELERY SOUP.
Six bunches of asparagus, cooked thoroughly and pressed through a sieve; one quart of milk, half pound butter, and four tablespoons flour. Mix flour and butter together, and let boil five minutes, then add the milk, then the asparagus, stirring well but not boiling. Season with salt and pepper to taste. If not perfectly white, strain again, and serve hot. If celery is used, three bunches are sufficient; the soup to be made same as above. — Mrs. Hugh Parry.
BREAD, YEAST, GEMS, ETC.
YEAST.
Peel and boil eight common-sized potatoes in two quarts of water, with one handful of hops tied up in a thin bag. When the potatoes are done, mash them fine, add one pint of flour, one tablespoon ginger, and one-half cup sugar; mix thoroughly, then, having added more water to make up for what has boiled away, turn on the water in which the potatoes and hops were boiled, boiling hot, stirring it well. When quite warm, but not hot, add one cup of yeast. After it is done working, add one tablespoon salt. — Mrs. C. H. Bailey.