Add a little salt to flour. Divide dough
into sheets, roll on bake-board, spread on cloth a short time and let
dry, but not until too brittle to roll into long, narrow rolls. Cut
this with a sharp knife into thin, thread-like slices, unroll, drop as
many as wished into the stew-pan with the meat and cook about 10 or 15
minutes. Place the meat on a platter and serve the remainder in soup
plates. The remaining noodles (not cooked) may be unrolled and dried
and later cooked in boiling salted water, drained and placed in a dish
and browned butter, containing a few soft, browned crumbs, poured over
them when served. The very fine noodles are generally served with soup
and the broad or medium-sized ones served with brown butter Germans
usually serve with a dish of noodles, either stewed, dried prunes, or
stewed raisins. Both are palatable and healthful.

CREAM OF CELERY

Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint
of water, 1/2 hour or longer. Mash celery and put through a fine
sieve. Add 1 pint of scalded milk, and thicken with a tablespoonful of
flour, mixed with a little cold milk. Add 2 tablespoonfuls of butter,
pepper and salt, and simmer a few minutes. Just before serving add a
cup of whipped cream. Serve with the soup, small "croutons" of bread.

OYSTER STEW

Rinse a stew-pan with cold water, then put in 1 pint of milk and let
come to a boil. Heat 15 oysters in a little oyster liquor a few
minutes, until the oysters curl up around the edges, then add the
oysters to one-half the hot milk, add a large tablespoonful of butter,
season well with salt and pepper, and when serving the stew add the
half pint of boiling hot milk remaining. This quantity makes two small
stews. Serve crackers and pickled cabbage. When possible use a mixture
of sweet cream and milk for an oyster stew instead of all milk. An old
cook told Mary she always moistened half a teaspoonful of cornstarch
and added to the stew just before removing from the range to cause it
to have a creamy consistency.

CLAM BROTH

Clam broth may be digested usually by the most delicate stomach. It
can be bought in cans, but the young housewife may like to know how to
prepare it herself. Strain the juice from one-half dozen clams and
save. Remove objectionable parts from clams, cut in small pieces, add
1/2 pint of cold water and the clam juice, let cook slowly about 10
minutes, strain and season with pepper and salt, a little butter a