Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-04-06

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cago).
NOODLE.
| Noodle is the American name for a
paste made of flour and eggs and
known in French cookery as nouilles
and to the German housewife as nu-
dels. The egg is the only wetting used
in making the paste, which is then
rolled as thin as paper and either cut
in strings for soup or in leaves or
fancy shapes and used for decorating
various dishes, or the plain soup
noodles may be cooked and served in
the same manner as the various kinds
of macaroni. In fact this, paste is a
sort of macaroni, being classed with
this variety of food. Noodles may be
purchased, same as macaroni, but
housewives who fear the introduction
of unwholesome materials into their
foods, such as coloring matter as sub
sltute for eggs, etc, prefer to make
their own noodles. 1t is very littla
trouble and the home made article is
so superior, as noodles are best when
fresh made, it is well to learn how to
make this paste in perfection.
Noodles for Soup.
Put one cup of sifted flour on your
moulding board and make a hollow in
the center Put in a pinch of salt, Il
level teasoonful of butter and two eggs
slightly beaten with two tablespoonfuls
of water; work this into smooth
paste that will not stick to the hands,
then knead until smooth and elastic,
kneading for fifteen or twenty minutes.
If the paste is to be made into thin mar
row strips, divide it into about eight
equal parts and laying them on a piece
of stout muslin roll out as thin as pa
per. Cover and let lie for half an hour
then roll up each strip, first brushing
little flour over the surface, and with a
sharp knife cut as fine as possible, if
intended for soup or to be served like
pipe macaroni When served as a veg
etable it is often cut in ribbon strips
about a fourth of an inch wide Spread
apart and let dry for an hour, and they
are then ready for use. If the noodles
are not all used when made they will
keep nicely for several weeks if they
are thoroughly dried and put away in
close box. When cutting the paste
into rounds, leaves or other fancy
shapes lay several thicknesses togeth-
er and use a small round cutter or
fancy French cutters.
The paste may be made with yolks
of egg only, emitting water and whites
of eggs, but using double the number
of yoll1s.
Noodle Soup.
For this soup purchase a neck piece
of beef weighing three or four pounds. |
Cut into cubes; put in the soup kettle |
with three quarts of water, an onion
stuck with two cloves, one celery root, |
two small carrots, sliced, three toma- |
toes, large potato cut in quarters and
a couple of sprigs of parsley. If you'll
have them on hand add some chicken |
giblets. Place a tight fitting cover |
over the kettle and set where it will |
simmer gently for four hours. AS the |
scum arises, skim carefully. When |
done, strain, skim off every particle of |
fat and season to taste with salt and
pepper. Put in the noodles and let boil
up for five or ten minutes, then serve
at once. Do not let stand to get thick
and pasty.
Noodle Puffs for Soup.
Roll out noodle paste as directed;
fold double and cut into circles about
as large as ten-cent pieces; fry in deep
hot fat, tossing them about to separate
them and allow them to puff up into
little balls and brown quickly. Drain
them, placing them on paper in the
oven and sprinkle over the soup just
before it is served. They must not /
stand, as they soften quickly.
Buttered Noodles.
The fine noodles are nice served as
L vegetable with meat or fish. Have
l heated, covered vegetable dish be-
side the fire and 81 pot of boiling sailed
water ready. Throw in a handful of
he noodles, stirring them carefully
With a fork to separate them. When
thoroughly heated through, skim them
tut and place in the heated dish, season
With a little warmed butter and cook
mother handful and proceed in same
manner until you have cooked the de-
sired quantity. Sprinkle the top with
Drowned buttered crumbs, or grated
'heese may be used instead and the
lish placed in the oven to brown the
heeSe.
Stuffed Noodles.
Make the noodle paste according to
directions; roll out thin and cut into
ve-inch squares. Fill with the fol-
owing dressing: Equal quantities of {
read and tart apples chopped coarse
Y, salt and pepper to taste, and little
minced onion fried lightly in butter.
Bind together with slightly beaten egg 6
ill the center of the square with this;
inch the edges together and steam
hem over hot water. When done COW
r each one with the fried bread
rumbs and serve
Noodles With Tomatoes.
Boil with noodles in sailed water as
ERECTED. Put two sounces of butter in
saucepan over the fire; add a medi- 1,
m-sized onion chopped fine, small b
ay leaf, bruised, eight whole peppers g
nd cook five minutes but do not :
rown; add a can of tomatoes, one q
salt, one tablespoonful Of '
ugar, and cook fifteen minutes. z
'hicken the tomatoes with level ia
lespoonful of cornstarch moistened
Nth little cold water; cook few
minutes, drain the noodles and put
hem in a heated dish in alternate
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