To make noodles add 1/2 cup of sifted flour containing 1/4 of a teaspoon of salt to 1 large egg which has been slightly beaten. Mix well with a fork, and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty, and then wrap in a cloth and lay aside for half an hour. Sprinkle a bread-board well with flour, and roll the dough out upon this five or six times, rolling it thinner each time; at the last roll it as thin as possible without breaking, then roll it lightly together like a jelly-cake roll, and with a very sharp knife, beginning at one end, cut it into slices about 1/8 of an inch wide if to be used for soup, and 3/8 of an inch wide if to be used with a sauce. With the fingers shake these ribbons until they are separated, and let them dry for about half an hour. Cut about 1/5 of the noodles very fine, and when dried, drop these in hot oil and fry until crisp and brown; serve these sprinkled over the boiled noodles. To boil noodles, drop them in rapidly boiling salted water, cover them, and let them boil for twenty minutes, and then drain thoroughly. Boiled noodles are delicious served with any brown sauce or tomato sauce, and can be used as directed for macaroni or spaghetti. Very good noodles can be bought already made. GERMAN NOODLES Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar and a few capers if liked. Serve when thoroughly heated through, and add a little salt and pepper when in the dish. ITALIAN NOODLES Put 2 cups of dried noodles into boiling salted water, let cook twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese. Where man was all too marred with sin The Ass, the Ox were bidden in. Where Angels were unfit to come These humble entered holydom. There in the stable with the beast The Christmas child hath spread His feast. These His adorers were before The Kings and Shepherds thronged the door. And where no Angels knelt there kneeled The innocent creatures of the field. Katherine Tynan Hinkson. CROQUETTES BEAN CROQUETTES Wash 2 cups of dried beans, then soak them in water for twelve hours or more, and cook in the same water about an hour or until tender; strain off the water, press through a sieve, and add 1 teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of butter. Stir well together, shape into croquettes, dip in beaten egg and crumbs, and fry in deep vegetable fat. Serve with tomato or horse-radish sauce. CHEESE CROQUETTES