stiff dough; roll into very thin sheets; dredge with flour to avoid
sticking; turn often until dry enough to cut; cut very fine, and add
to the stock five minutes before serving. Season to taste.



OYSTER STEW. MRS. J. ED. THOMAS.

Wash one quart oysters and place on the fire. When they boil, add one
quart of boiling milk, and season with salt, pepper, and plenty of
butter. Serve with crackers or toast.



POTATO SOUP. MRS. T. H. LINSLEY.

Slice four ordinary-sized potatoes into one quart of boiling water.
When done add one quart milk; into this slice one onion. Thicken just
before serving with one egg rubbed into as much flour as it will
moisten. Pepper and salt to taste.



POTATO SOUP. MRS. U. F. SEFFNER.

After stewing veal, use the stock. Slice four or five potatoes very
thin; lay them in cold water until thirty minutes before serving; add
them to the stock, with sufficient salt and pepper. Beat one
tablespoon of butter and one tablespoon of flour to cream; add to this
one pint milk; stir in the soup just before serving. This can be made