Work and knead together and roll out in very
thin sheets; let them dry; roll up like jelly roll and cut into very
fine strips; then drop into boiling salted water and boil ten minutes;
or they may be boiled in soup and served with it. If wanted as a
separate dish drain them in a colander and turn them into a dish. Fry
bread crumbs in butter a light brown and turn them over the noodles and
serve. These noodles can be fried in grease instead by cutting the
sheets into strips two inches wide and four inches long, and dropping
them into hot grease. Lift out and dredge with sugar. Both very
nice.--Mrs. Paul Leonhardy.

OYSTER SOUP.--Heat one quart of milk with two large tablespoonfuls of
butter. Heat a solid pint of oysters in enough water to cover them. Add
one large teaspoonful of salt and a good deal of pepper. As soon as the
oysters get plump and the gills "ruffle" add them to the hot milk. Stir
in a cupful of crushed cracker crumbs and serve in soup plates or
bowls, with oyster crackers.--Mrs. B. G. Whitehead.

RAISED DUMPLINGS.--Soak a cake of compressed yeast in a cup of lukewarm
milk, together with a tablespoonful of sugar and a teaspoonful of salt.
Sift a pint of flour into a bowl and stir into it a cupful of milk, an
egg and the soaked yeast and work all thoroughly, adding gradually
flour for a soft dough. Do not get it stiff. Cover the bowl and let the
dough rise until it has doubled the original bulk. Flour the
kneading-board and mold the dough into small biscuits. Let these rise
for half an hour. Butter a large, round pan and set your dumplings
within it, brushing each with melted butter on top. Pour in enough milk
to reach halfway to the top of the dumplings. Set upon a brick in the
oven and bake to a light brown. Eat with vanilla sauce or prunes.

NO. TWO.--Proceed as with No. 1, but instead of baking in the oven, put
the dumplings into a steamer, not too close together. Allow for
swelling. Cover with a close lid to keep in the steam. These may also
be served with vanilla or with prune sauce.

NO. THREE.--Have ready a large kettle of boiling water, slightly
salted, and after shaping the dumplings drop them carefully into this.
Leave plenty of room to swell and puff. Or they may be steamed in clear
soup. If you like you may try all of these recipes and still have
enough dough left for a pan of biscuits.

Fish, Oysters and Shell Fish

"He was a brave man who first ate an oyster."--Dean Swift.