is made exactly as macaroni soup, only the vermicelli is not cut, and,
if _very little_ of it is used, it may be boiled in the soup. Often the
stock for vermicelli is preferred made of veal and chicken, instead of
beef; however, either is very good. Grated cheese may also be served
with it.
NOODLES (_Eleanore Bouillotat_).
Three delicious dishes may be made from this simple and economical
receipt for noodles:
To three eggs (slightly beaten), two table-spoonfuls of water, and a
little salt, add enough flour to make a rather stiff dough; work it well
for fifteen or twenty minutes, as you would dough for crackers, adding
flour when necessary. When pliable, cut off a portion at a time, roll it
thin as a wafer, sprinkle over flour, and, beginning at one side, roll
it into a rather tight roll. With a sharp knife, cut it, from the end,
into very thin slices (one-eighth inch), forming little wheels or curls.
Let them dry an hour or so. Part may be used to serve as a vegetable,
part for a noodle soup, and the rest should be dried, to put one side to
use at any time for a beef soup.