Beat together until well mixed and then add sufficient flour to make a stiff dough.  Knead until elastic—­about two minutes—­and then roll out on a pastry board until as thin as paper, dusting the board lightly with flour to prevent sticking.  Permit it to stand for fifteen minutes to dry and then cut into strings, thick and thin.  Do this by rolling up loosely, like a jelly roll, and then cut.  Lay on a dish to dry.  When thoroughly dry they may be kept in a fruit jar.  Part of the paste may be stamped with small vegetable cutters and cooked in the soup same as the noodles.

Vegetables cut in fancy shapes, macaroni cut in small rings, hard-boiled eggs in slices, cheese balls, slices of lemon, also rice and barley, may be added to the soup.

To make brown coloring:  One-half cup of sugar cooked ten minutes in an iron pan until burned black; then add one-half cupful of water.  Let come to a boil and then strain and bottle for use.

The principal points to keep in mind when making soup are: 

First, draw out all of the juice and soluble flavors into the water.

Second, retain that which we have drawn out by using a pot with a tight-fitting lid.

Third, use cold water with which to extract meat juices and flavors.

Fourth, long, slow cooking.

Fifth, flavoring and vegetables added after making stock prevent its souring quickly.

Sixth, do not use stock pot for other than it is intended.  Care and accurate judgment and measuring will give successful results.

If most of the work is done in the morning while attending to the kitchen duties, the stock-making will take little of your time.  Delicious gravies may be made by using stock instead of water.

CLEAR SOUP

Use two tablespoons of fat and fry one onion until brown.  Add two tablespoons of flour and brown well and then pour in one pint of stock and cook for five minutes, and then add seasoning, salt and pepper to taste.  Strain into a soup tureen and sprinkle with one tablespoon of finely chopped parsley.  Serve with bread cut in finger lengths and toasted.

CELERY PUREE

Use one pint of diced celery and cook in one cup of cold water until tender and then put through a sieve and add one cup of stock,

  One cup of milk,
  Two tablespoons of flour mixed with a little milk,
  Seasoning,
  Salt and pepper,
  One tablespoon of chopped parsley and serve.

To the clear soup may be added macaroni, noodles or any vegetables.  This is a good way to use left-over portions of vegetables that are too small to serve alone.

FISH SOUP

Use six slices of cod, hake or flounder.  Mince four onions very fine and then place the onions in a saucepan with