The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-11
How e Make and serve Noodlea.

Noodle is the American name for paste
ll1ade or hour and egg and known IN
German housewife as nudels The egg Is
the only wetung used IN making the paste,
which Is then rolled as thin as paper and
eltner cut II strings Tor soup or in leaves
Of fancy shapes and used Tor decoraLln
Various dishes or the plain soup noodles
may De cooked and served IN the same
manner as the various kinds OF 1lacaroni.
IN fact this paste is a sort of OF ulacaroli,
being classed with this variety OF food
Noodles may be purchased same as ma
arO1i- but house wives who fear the intro
ductIcn Of unwhoIesone materials into
their foods such as e0loring matter az sub
stIture for eggs. etc. prefer to make their
own noodles It is very little trouble and
needles are best when fresh made. II :
Wei 20 learn how 70 make this paste IN
NOODLES FOR SOUP.
Put one cup of sIfCed -four on your
moulding board and make q hollow m the
center Put n pinch Of salt. level
teaspoonful Of butter and TWO eggs slight
IS beaten with two tableSpooufuIs Of va
ter. work this into smooth paste that
until smooth and elastic. kneadIng for Is
OF - minutes II the paste is TO be made
eight equal parts and laying them on a
piece OF stout muslin roll out thin a.
paper Cover and let lie for half an hour.
then roll UP each trip first brushing lit
tie -four over the surface. and with a sharp
knife cut as fine as possible, il intended for
soap or 10 BE served ike pipe macaronl
When served vegetable Il 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 vii keep nicely for several weeks,
II they are thoroughly dried and put away
in 4 close box When cutting the paste
into rounds. leaves OF other fancy shapes
lay several thickneSSeS together and use
small round cutter or fancy French cut
ters-
The paste may be made with yolks Of
egg only. onirting water and whites OF
eggs. but using double the number OF
ycdLs-
For this soup purchase a neck piece of
beef weighing three CT four pounds Cat
into cubes. put in the soup kettle with
three quarters of water. onion stuck
with two cloves. one celery root. two small
tar0 cut in quarters and q couple OF SprlsS
Of parsley If you have them On hand add
some chicken giblerS- Place tight fitting
cover over the Kettle and set where II viii
simmer gently Tor four hours. As the scum
arises skim carefully " hen done strain
skim off every particle Of fat and season
to taste with salt ard pepper. Pu1 IN the
noodles and let boil up for FIVE or -en MN
utes- then serve a once Do not let stand
to get thick and pasty.
NOODLE PCE'ES 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 tat. toss-
ing them about to separate them and Al
low 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 II Is served They
must not stand as they soften quickly.
BUTTERED NOODLES
The fine noodles are nice served as 4
vegetable with meat OF nsh. Have Z
heated. covered vegetable dish beside the