Evening Republican, Volume 18, Number 4, Rensselaer, Jasper County, 5 January 1914 — German Noodle Soup. [ARTICLE]

German Noodle Soup.

Boil a nice soup bone with an onion, pepper and salt. When the meat is done remove the meat and strain the liquor and put back in kettie. “Cut the meat in small piegeß and add. Make your noodles while the bone is boiling. Beat two eggs with a bit of salt and enough sifted bread to make stiff. Cut into halves, flour your board and roll thin as for pie crust and let it dry a little; then turn over and dry the other side. Cut in strips and put the strips on top of each other and slice them. Use the other half the same, and put them into boiling salted water. 801 l five minutes. Drain and add to the meatand liquor. Heat up and add a little nutmeg and chopped parsley.