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

SOUPS

NOODLES (#4)

Take 3 eggs, 1 tablespoonful of cold water, 1/2 teaspoonful of good baking powder and flour enough to mix a stiff dough so it will not stick. Roll very thin, cut in long strips about 1 1/2 inches wide. Lay each strip on top of the other, cut down the center, lay 1/2 on top of the other, the square ends together; with a sharp knife shave very thin from the square end until all used up. Any good fresh meat broth will do. This makes enough for three persons.

Sister A. E. Bonesteel, Shellsburg, Iowa
 

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