NOODLE SOUP
Instructions:
- 1 egg
- 1 Tb. milk
- 1/2 tsp. salt
- Flour
- 1 qt. household stock
- 3 sprigs parsley
- 1 small onion
- To make noodles, beat the egg slightly, add to it the milk, and stir in the salt and enough flour to make a stiff dough.
- Toss upon a floured board and roll very thin. Allow the dough to dry for hour or more, and then cut it into strips about 4 inches wide.
- Place several strips together, one on top of the other, and roll them up tight, in the manner indicated.
- Cut each roll into thin slices with a sharp knife.
- When the slices are separated the noodles should appear as shown in the pile at the right.
- If it is desired not to follow this plan, the dough may be rolled into a thin sheet and cut into strips with a noodle cutter.
- Such a supply of noodles may be used at once, or they may be dried thoroughly and sealed tightly in a jar for future use.
- The very dry ones, however, require a little longer cooking than those which are freshly made.
- With the noodles prepared, heat the stock with the parsley and onion chopped very fine.
- Add the noodles and cook for 15 or 20 minutes or until the noodles are thoroughly cooked.
- Sufficient to Serve Six