NOODLE SOUP

MRS. J. KUHN.

Take two eggs and flour enough to make very stiff, and roll out as thin as possible. Let it dry a little, then turn in one edge and make it in a long roll. Cut slices across this as thin as can be done with a sharp knife. Put them into plain beef soup just long enough before serving, to have them come to a boil — a longer time will make them heavy.