Noodle Soup Recipe

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.

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