Ingredients and preparation are given in No. 25, Chapter 6, Goose Liver Pie. No. 39—PHEASANT PIE. Quantity for 6 Persons. Ingredients and preparation are given under No. 37, Chapter 6, Pheasant Pie. No. 40—PIE MADE FROM GROUSE, HAZELHEN, SNOWHEN, SNIPE, QUAIL, PARTRIDGE. Quantity for 6 Persons. Ingredients and preparation are given under No. 39, Chapter 6. No. 41—COLD GAME PIE. Venison, Doe, Boar, Rabbit. Quantity for 6 Persons. Ingredients and preparation are given under No. 11, Chapter 7, Cold Game Pie. No. 42—RABBIT PIE. Quantity for 6 Persons. Ingredients and preparation are given under No. 22, Chapter 7, Rabbit Pie. No. 43—OYSTER PATTIES. Quantity for 6 Persons. Ingredients and preparation are given under No. 57, Chapter 8, Fish. No. 44—NOODLES. Quantity for 6 Persons. 4 eggs Piece of butter size of walnut 2 cups of flour Preparation: Beat the eggs and butter well, mix in the flour gradually, knead the dough 20 minutes, roll it out very thin, so it is almost transparent, then roll it up and cut in ¼ inch slices for cooking and baking and still finer for soup, then dry them thoroughly. No. 45—COOKED NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 44. These dried noodles are cooked in 5 qts. of boiling salt water 10 minutes, then the water is drained off. No. 46—SOUP NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 44. The fine soup noodles are cooked in bouillon 15 minutes. No. 47—HAM NOODLES. Quantity for 6 Persons. Ingredients and preparation are given under No. 12, Chapter 5, Pork, Boiled Ham and Noodles. No. 48—NOODLE PUDDING WITH APPLES AS DESSERT. Quantity for 6 Persons. 2 eggs Piece of butter, size of ½ walnut 1 cup of sugar ¼ cup of currants 1 cup of flour Salt water 1 lb. of apples ½ cup of peeled, chopped almonds 1 cup of water ½ tsp. of cinnamon Preparation: The noodles are prepared like No. 44, cooked in salt water 10 minutes and the water drained off. The apples are peeled, cored and sliced. Butter a baking dish or casserole and put in a layer of noodles, then apples, currants, sugar, cinnamon and almonds, repeat 2 or 3 times until all is used. The last layer should be noodles. Pour the cup of water over, place little pieces of butter on top and bake in oven 1 hour. No. 49—APPLE STRUDEL. Quantity for 6 Persons. 2 eggs Piece of butter, size of ½ egg 1 cup of flour For the Filling. 4 medium-sized apples ½ cup of almonds 2 tbsps. of citron ¼ cup of currants ½ cup of sugar ¼ tsp. of cinnamon 1 tbsp. of butter ⅛ lb. of butter for baking