Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-11

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 together and use
small round cutter or fancy French cut
tiers.
The paste may be made with yolks of
egg only, emitting water and whites of
eggs, but using double the number of yolks.
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 car
rots, sliced. three tomatoes, large potato
cut In quarters and a couple of sprigs Of
parsley. If you 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 a
vegetable with meat or fish. Have a
heated, covered vegetable dish beside the
fire and pot of boiling sailed water ready.
Throw in handful of the noodles, stirring
them carefully with a fork to separate
them. When thoroughly heated through
skim them out and place in the heated dish,
season with a little warmed butter and
cook another handful, and proceed in same
manner until you have cooked the desired
quantity. Sprinkle the top with Drowned
buttered crumbs, or grated cheese may be
used instead and the dish placed in the
oven to brown the cheese.
Stuffed Noodles.
Make the noodle paste according to d.
rections; roll out thin and cut into five
inch squares. Fill with the following dress
ing: Equal quantities Of bread and tart
apples chopped coarsely, salt and pepper
to taste, and little minced onion fried
ISitly III DutteT. BlnQ together with
slightly beaten egg. Fill the center of the
square with this; pinch the edges together
and steam them over hot water. When
done cover each one with the fried bread
crumbs and serve.
Noodles With Tomatoes.
Boil with noodles in sailed water as d.
rected. Put two ounces of butter in a
saucepan over the fire; add a medium-sized
onion chopped fine, small bay leaf, bruis-
ed, eight whole peppers and cook five min
utes, but do not brown; add a can of
tomatoes, one teaSpoOnful salt, one table,
spoonful of sugar, and cook fifteen min
utes. Thicker the tomatoes with level
tablespoonful of cornstarch moistened with
a little cold water; cook a few minutes
drain the noodles and put them in heated
dish in alternate layers with the tomatoes
and serve at once.
Baked Noodles.
Boil desired quantity of noodles in sailed
water. drain and put them in a saucepan
with sufficient cold milk to cover; add two
ounces of butter and about four ounces of
grated Parmesan cheese; pepper and nut
meg to taste. Toss over the fire for several
minutes, then heap in a hot dish, sprinkle
generously with grated buttered crumbs
and brown In a hot oven. Serve as soon as
done.
Noodles With Cheese.
Melt two ounces of butter in saucepan;
stir in one and one-half ounces of -four, add
salt and cayenne to taste and a cup of
milk. Work to a firm paste: add three eggs
and four ounces of grated Parmesan cheese.
Have ready a saucepan of boiling water,
drop the mixture into this and boil for fif-
teen minutes. Take them out, drain, place
on hot dish on lace paper dolly, gar
nish with parsley and serve brown sauce
from separate dish.
Noodle Pudding.
Put two cups of sifted and lightly meas
ured flour into a bowl. make a hollow in
the center and break in four eggs; add a
pinch of salt and two tablespoonful of
cold water. Now with small wooden pad
die stir the eggs slowly in one direction
until you cannot work the mixture any
longer in this way, then turn out on @
Toured baking board and knead toward
you with palm of the hand until smooth
and elastic. Then divide the dough into
four equal parts and work each one sep
arately; then lay out as thin as possible
and let stand until dry. Then cut in strips
half an inch wide very fine. AS this is
large quantity half of the noodles will be
plenty for good-sized pudding. Drop in
boiling sailed water and cook for five min
utes, stir them occasionally to prevent
their sticking together. Turn them into a
colander and let cold water run through
them. Drain thoroughly; then stir in four
well-beaten eggs. Put layer in we'll
buttered pudding dish, sprinkle with sugar
and some chopped almonds, little grated
lemon peel and few raisins. Dot with a
few bits of butter, then add another layer
of noodles, sugar, etc. Fill up the dish in
this way and bake or steam until the pud-
ding is set and nicely Drowned
Preserving Eggs.
There are various methods used to pre-
serve eggs. The object is to close the
pores of the shells so as to exclude all
air, which will, If 1t finds its way into the
egg. cause decomposition. A coating of
melted wax paraffin or suet may be used
or a thick solution of equal parts gun,
arabic and water may be applied, giving
each egg several complete coatings and
then wrapping them in paraffin paper and
packing in a box of powdered charcoal
bran. salt or sawdust and tightly cover
ing. Some keep them several weeks In n
solution of salt and water or lime water
Eggs quickly absorb havors; therefore