Noodle Soup.--The addition of noodles to soup increases its food value to a considerable extent by providing carbohydrate from the flour and protein from the egg and flour. Noodle soup is a very attractive dish if the noodles are properly made, for then they will not cause the soup to become cloudy when they are put into it. Little difficulty will be experienced if the directions here given for making noodles are followed explicitly.

NOODLE SOUP (Sufficient to Serve Six)

1 egg 1 Tb. milk 1/2 tsp. salt Flour 1 qt. household stock 3 sprigs parsley 1 small onion

To make noodles, beat the egg slightly, add to it the milk, and stir in the salt and enough flour to make a stiff dough. Toss upon a floured board and roll very thin. Allow the dough to dry for hour or more, and then cut it into strips about 4 inches wide. Place several strips together, one on top of the other, and roll them up tight, in the manner indicated. Cut each roll into thin slices with a sharp knife. When the slices are separated the noodles should appear as shown in the pile at the right. If it is desired not to follow this plan, the dough may be rolled into a thin sheet and cut into strips with a noodle cutter.

Such a supply of noodles may be used at once, or they may be dried thoroughly and sealed tightly in a jar for future use. The very dry ones, however, require a little longer cooking than those which are freshly made. With the noodles prepared, heat the stock with the parsley and onion chopped very fine. Add the noodles and cook for 15 or 20 minutes or until the noodles are thoroughly cooked.

Rice, barley, macaroni, and other starchy materials may be added to stock in the same way as the noodles.

Vegetable Soup With Noodles.--The combination of noodles and vegetables in soup is a very excellent one, since the vegetables add flavor and the noodles add nutritive value. If the vegetables given in the accompanying recipe cannot be readily obtained, others may be substituted.

VEGETABLE SOUP WITH NOODLES (Sufficient to Serve Six)

1 carrot 1 onion 1 turnip 1 stalk celery 1 c. boiling water 1/2 tsp. salt 1/2 c. noodles 2 sprigs parsley 1/8 tsp. pepper 1 qt. household stock

Dice the vegetables and put them on to cook with the boiling water and the salt. Cook for a few minutes or until partly soft. Add the noodles, parsley, pepper, and stock and cook for 15 minutes longer. Serve.