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Classic
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page 280
24. Noodles. For 8-10 persons. 4 whole eggs, 4 tablespoonfuls of milk and as
much flour as the eggs and milk will take. Put the flour into a dish, make a
depression in the center, put in eggs and milk, stir with a knife to a light
dough and then mix with the hands until it is smooth. The longer the dough is
kneaded the better the noodles will be. Then cut into four parts roll each part
as thin as paper and set aside to dry When the fourth piece is rolled, take the
first, dust with flour, cut in two, roll each piece, cut it into narrow strips,
and then let it dry; they can also be used immediately. Cook the noodles in
plenty of boiling salted water for about 1/2 hour, drain on a colander and then
pour boiling water through them.
Serve with browned butter. Or boil milk with a large piece of butter and a
little salt, let the noodles boil in this, then serve, covering the noodles with
rolled cracker browned in butter. Then too, the noodles can be covered with
crisp noodles, by frying some uncooked noodles until crisp in butter; or the
noodles can be covered with grated brown bread. Roast veal or dried prunes are a
nice dish with noodles; apple marmalade is also a fitting accompaniment.
25. Rice with Tomatoes. After frying some scalded rice or 1/4 hour in butter,
cook it in bouillon until tender and thick, then stir in some finely cut onions
stewed in butter, salt and pepper, some pieces of ham and some ripe stewed
tomatoes. Serve the rice with beefsteaks and lambchops. Use what rice remains
for tomato soup.
26. Barley with Sour Cream. Scald the barley and fry it in butter for 10-15
minutes and then cook in milk until done. Add the necessary salt, stir through
it some sour cream whipped with a few eggs, put the barley into a mould and bake
for half an hour to a light brown color. Serve with sweet cream for supper.
27. Boiled Flour Groats. Make a dough the same as noodle dough, roll very thin,
divide into small pieces and cut them as fine as groats with a chopping knife.
If the dough is very stiff it can be grated. This is very nice when used in milk
soups.
For Invalids Nos. 1, 2 ,4, 8, 10,12,15,17, 20, 23 and 26 are adapted.
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