Yolks of 2 eggs well beaten, 1/2 teaspoonful of salt, add to flour and knead to a stiff dough. Roll thin and cut in very narrow strips 2 inches long, and allow to dry from 3 to 4 hours. Drop in boiling beef broth, or better, chicken broth, and boil 15 minutes.

One qt. of milk
6 large onions
yolks of 4 eggs
3 tablespoonfuls of butter
large tablespoonful of flour
1 cup of cream
salt and pepper

Put the butter in the frying pan. Cut the onions into thin slices and drop in the butter, stir until they begin to cook, then cover tight and set back where they will simmer, but not burn, for 1/2 hour. Now put the milk on to boil, and then add the dry flour to the onions and stir constantly for 3 minutes over the fire, then turn the mixture into the milk and cook 15 minutes.

Rub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yolks of the eggs well, add the cream to them, and stir into the soup, cook 3 minutes stirring constantly. If you have no cream use milk with a tablespoon of butter. Pour over croutons if you like. (A refreshing dish when one is fatigued.)

One-half lb. of rice
1 tablespoon of sugar
5 pts. of milk
1/2 teaspoonful of salt
1/2 lb. almonds

Wash rice thoroughly, put in double boiler with 1 qt. of milk, cook slowly till it swells to double size, shell and blanch the almonds. Chop fine, then pound in a mortar, adding a few drops at a time 1/2 gill of milk, mashing them as fine as possible, and put in another double boiler with the remaining quantity of milk. Simmer for 30 minutes; when rice is done turn into tureen, pour the almond and milk over. Season with salt.

One qt. of spinach, pick each leaf from the stem, place over the fire, shaking so the spinach will not discolor; add a teaspoonful of salt. As soon as the spinach begins to wilt, drain and chop very fine, then pound it to a paste. Put 1 qt. of milk into a double boiler, add 1 teaspoonful of almond paste, unsweetened, and 2 ozs. of pistachio nuts chopped to a powder, cover and cook 20 minutes. Add spinach, 1 tablespoonful of butter, 1 of arrow root, moistened and pressed through a sieve, a teaspoonful of salt, dash of paprika and serve. Nice for green lunch.

Chop fine 2 large cupfuls of tomatoes, put in 1 qt. of water and boil 20 minutes. Strain through a fine sieve, add a bit of soda as large as a pea and stir well. Then turn in 1 pt. of sweet milk, season with salt and pepper and a piece of butter the size of a walnut. Let this come to a boil and the soup is ready to serve.

One qt. of canned tomatoes
1/4 of an onion
3 cloves
1 bay leaf
1 pinch of salt
1 pinch of paprika

While the tomatoes, with 1 pt. of water added, also the cloves and bay leaf, are boiling, fry the onion in a bit of butter the size of a walnut until yellow and transparent, (this can be done in a large iron spoon over a gasoline or gas flame) then add it to the tomato, strain and serve.

Heat 1 qt. of tomatoes in a saucepan and strain; heat 1 qt. of milk in a double boiler, thicken with two level tablespoonfuls of flour, wet with a little milk. Season with butter, salt and pepper. Put into the tomato about 1/2 teaspoonful of Wyandotte soda, more if the tomatoes are very acid. When ready to serve pour in the hot milk.

One qt. of tomatoes
1 onion
2 potatoes
small lump of butter
salt and pepper
2 cups hot water

Slice onion and potatoes, place all in a tightly covered dish on back of stove after breakfast and let simmer gently till noon. Before serving add a lump of Wyandotte soda size of a pea, a cup of boiling milk to which a teaspoon of flour has been added and a cup of canned corn. If the soup boils away add hot water any time. A few scraps of meat added are better than butter.

Butter a deep tin basin, strew it thickly with grated bread crumbs, or soaked cracker; sprinkle some pepper over and bits of butter the size of a hickory nut, and, if liked, some finely chopped parsley; then put a double layer of clams, season with pepper, put bits of butter over, then another layer of soaked cracker; after that clams and bits of butter; sprinkle pepper over; add a cup of milk or water, and lastly a layer of soaked crackers. Turn a plate over the basin, and bake in a hot oven for three quarters of an hour; use half a pound of soda biscuit, and quarter of a pound of butter with fifty clams.

Cut some slices of pork very thin, and fry them out dry in the dinner pot; then put in a layer of fish cut in slices on the pork, then a layer of onions, and then potatoes, all cut in exceedingly thin slices; then fish, onions, potatoes again, till your materials are all in, putting some salt and pepper on each layer of onions; split some hard biscuits, dip them in water, and put them round the sides and over the top; put in water enough to come up in sight; stew for over half an hour, till the potatoes are done; add half a pint of milk, or a teacup of sweet cream, five minutes before you take it up.