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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

NOODLES (Two Recipes)
 
Noodles (#1)

Break 6 Eggs into a tin cup and fill the cup up with water; add a little salt and mix flour in it to make a stiff dough.

Sister D. W. Inman, Bradford, Ohio


Noodles (#2)
Beat up an egg and add about the eggshell full of milk, a little salt, and flour to make a stiff dough; roll out as thin as possible; let it lie an hour or so to dry. Then dust with flour, roll up into a close roll and cut in thin strips. Boil in meat broth for about 20 minutes.

Sister J.T. Meyers, Oaks, Pa.
 

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