Place about 3 pounds of cheap stewing beef in a cook-pot with sufficient water and cook several hours, until meat is quite tender; season with salt and pepper.  About an hour before serving chop fine 3 medium-sized potatoes and 2 onions and cook in broth until tender.  Ten or fifteen minutes before serving add noodle.

To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg shell with cold water, add the eggs, and mix with flour as stiff as can conveniently be handled.  Add a little salt to flour.  Divide dough into sheets, roll on bake-board, spread on cloth a short time and let dry, but not until too brittle to roll into long, narrow rolls.  Cut this with a sharp knife into thin, thread-like slices, unroll, drop as many as wished into the stew-pan with the meat and cook about 10 or 15 minutes.  Place the meat on a platter and serve the remainder in soup plates.  The remaining noodles (not cooked) may be unrolled and dried and later cooked in boiling salted water, drained and placed in a dish and browned butter, containing a few soft, browned crumbs, poured over them when served.  The very fine noodles are generally served with soup and the broad or medium-sized ones served with brown butter Germans usually serve with a dish of noodles, either stewed, dried prunes, or stewed raisins.  Both are palatable and healthful.

CREAM OF CELERY

Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint of water, 1/2 hour or longer.  Mash celery and put through a fine sieve.  Add 1 pint of scalded milk, and thicken with a tablespoonful of flour, mixed with a little cold milk.  Add 2 tablespoonfuls of butter, pepper and salt, and simmer a few minutes.  Just before serving add a cup of whipped cream.  Serve with the soup, small “croutons” of bread.

OYSTER STEW

Rinse a stew-pan with cold water, then put in 1 pint of milk and let come to a boil.  Heat 15 oysters in a little oyster liquor a few minutes, until the oysters curl up around the edges, then add the oysters to one-half the hot milk, add a large tablespoonful of butter, season well with salt and pepper, and when serving the stew add the half pint of boiling hot milk remaining.  This quantity makes two small stews.  Serve crackers and pickled cabbage.  When possible use a mixture of sweet cream and milk for an oyster stew instead of all milk.  An old cook told Mary she always moistened half a teaspoonful of cornstarch and added to the stew just before removing from the range to cause it to have a creamy consistency.

CLAM BROTH

Clam broth may be digested usually by the most delicate stomach.  It can be bought in cans, but the young housewife may like to know how to prepare it herself.  Strain the juice from one-half dozen clams and save.  Remove objectionable parts from clams, cut in small pieces, add 1/2 pint of cold water and the clam juice, let cook slowly about 10 minutes, strain and season with pepper and salt, a little butter and milk, and serve hot.