For the noodles, use one egg for an ordinary family, and more in
proportion to quantity required. Break the eggs into the flour, add a
little salt, and mix into a rather stiff dough. Roll very thin and cut
into fine bits. Let them dry for two hours, then drop them into the
boiling stock about ten minutes before serving.


CORN SOUP.

From MRS. M.D. THATCHER, of Colorado, Lady Manager.

One large fowl, or four pounds of veal (the knuckle or neck will do).
Put over fire in one gallon of cold water, without salt. Cover tightly
and simmer slowly, until the meat will slip from the bones, not
allowing it to boil all the strength out, as the meat can be made into
a nice dish for breakfast or luncheon, by reserving a cupful of the
liquor to put with it in a mince on toast, or a stew. Strain the soup
to remove all bones and bits of meat. Grate one dozen ears of green
corn, scraping cobs to remove the heart of the kernel (or one can, if
prepared corn be used). Add corn to soup, with salt, pepper and a
little parsley, and simmer slowly half an hour. Just before serving,
add a tablespoonful of flour, beaten very thoroughly with a tablespoon
of butter. Serve very hot.


CELERY SOUP.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Put a veal bone to boil in one quart of water. After skimming it well,