=Noodles.= _Ingredients_, three eggs, three tablespoons of milk or water, one teaspoon of salt, and flour. Make a hole in the middle of the flour, put in the other ingredients, and work to a stiff dough, then cut it into four strips. Knead each till fine grained, roll out as thin as possible, and lay the sheet aside to dry. When all are rolled, begin with the first, cut it into four equal pieces, lay the pieces together, one on top of another, and shave off very fine, as you would cabbage; pick the shavings apart with floured hands and let them dry a little. _To use._ Boil the strips a few at a time in salted water, taking them out with a skimmer, and keeping them warm. Strew over them bread crumbs fried in butter, or use like macaroni. These noodles will keep indefinitely when dried hard. Therefore, when eggs are cheap, they may be made and laid up for the winter. The water in which they are boiled is the basis of noodle soup. It needs only the addition of a little butter, a teaspoon of chopped parsley, and a few of the cooked noodles. =Cream-of-rice Pudding=, page 206. =Browned Flour Soup.= 2 Tablespoons of butter or fat. ½ Cup of flour. 2 Pints of water. 1 Pint of milk. 1 Teaspoon of salt. Cook the flour brown, in the fat over a slow fire, or in an oven. Add slowly the water and other ingredients. Serve with fried bread. =Toast and Cheese.= Toast some slices of white or Graham bread, arrange them in a platter, and pour over sufficient salted water to soften them. Grate over enough old cheese to cover the toast. Set it in the oven to melt, and place the slices together as sandwiches. This is the simplest form of "Welsh Rarebit." SUNDAY, MAY _Breakfast._ _Dinner._ _Supper._ Milk Toast. Beef Stew. Noodle Soup. Coffee. Creamed Potatoes. Broiled Herring. Dried Apple Pie. Bread. Bread and Cheese. Tea. Corn Coffee. =Milk Toast=, page 130. =Beef Stew=, page 186. =Creamed Potatoes=, page 166. =Dried Apple Pie.= Make a crust in the following manner: One quart of flour, one teaspoon of salt, one tablespoon of butter or lard, or butter and suet, one scant pint of sweet milk, or water, with one teaspoon of soda and two of cream of tartar, or three teaspoons of baking powder. Sift the flour, salt, cream of tartar, and soda together twice, put it into a chopping-tray, and chop in the shortening, which should be cold and hard, till all is fine and well mixed. Now add the milk a little at a time, still mixing with the chopping-knife. Turn the dough on to a molding-board, and roll it out quickly. When half an inch thick, bake in a sheet or cut it into rounds, and bake in layer cake tins. When done, split it in two, and spread each half with dried apples, stewed with a little lemon-peel and sugar. Lay the two pieces together, and eat while warm.