The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-08

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Chicago.
NOODLES, HOW THEY ARE MADE
AND HOW TO SERVE THEM.
Noodle is the American name for a
paste made Of -four and eggs and known
In French cookery as nouiiies. and to the
German housewife as nudess. The egg IS
the only wetting used in making the
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
1T the same manner as the various kinds
of macaroni. In fact this paste is a sort
of macaroni, being classed with this va
riety of food Noodles may be purchased.
same as macaroni, but housewives who
fear the introduction of unwholesome
materials into their foods. such as color
ing matter as substitute for eggs, etc,
prefer to make their own noodles. 1t is
very little trouble and the home made
article is so superior. as noodles are best
whea 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 hollow in the
center. Put in pinch of salt level
teaspoonful of butter and two eggs slight
~ beaten with two tablespoonfuls of
water; work this into a 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, narrow
strips. divide it into about eight equal
parts and laying them on a piece of stout
muslin roll out as thin as paper. Cover
and let lie for half an hour, then roll up
each strip. first brushing a little -four
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 vegetable 1t is often
cut into ribbon strips about fourth OF
an inch wide. Spread apart and let dry
for an hour and then they are ready
for use. Ii the noodles are not all used
when made they will keep nicely for sew
eral weeks if they are thoroughly dried
and put away in close box. When cut
ting the paste into rounds. leaves or
other fancy shapes. lay several thick
nesses together and use a small, round
cutter or fancy French cutters.
The paste may be made with yolks OF
eggs 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 carrots, sliced, three tomatoes, a
large potato cut in quarters and a couple
of sprigs of parsley. If you have them
on hand add some chicken giblets. Place
q tight fitting cover over the kettle and
set where it will simmer gently for four
hours. AS the scum arises, skim care
fully. 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
with meat or fish. Have a
heated, covered vegetable dish beside the
fir and a pot of boiling sailed water
ready. Throw in a handful of the noodles,
them carefully withe 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
dressing: Equal quantities Of bread AMI
tart apples chopped coarsely. salt and
pepper to taste. and a little minced onion
fried lightly in butter. Bind together
with slightly beaten egg. Fill the center
Of the square wit 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.
Iprfl gaifed q III
rected. Put two ounces Of butter IN
over the fire; add med!n-a-
sized onion chopped fine, small bay leaf.
bruised eight whole peppers and cock
five minutes. but do not brown; add a
can OF tomatoes. one teasponful OF salt,
one tablespoonful OF sugar. and cook fl
teen minutes Thicker the tomatoes with
a level tablespoonful Of cornstaTch moist
ened with little cold water; cook tew
minutes. drain the noodles and pat them
in a heated dish IN alternate layers with
the tomatoes and serve at once
Baked Noodles.
Boil desired quantity Of nodes in saite1
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 PsrTnesan cheese: pep
per and nutmeg 70 taste. Toss over The
ire for several minutes. then heap II a
rot dish sprinkle generously with grated
1uttered crumbs and brown IN not oven
serve as sCo1 as done
Noodles With Cheese.
Melt two ounces OF butter IL a sauce
oau:stIr in one and a half ounces e
Sour. add salt and cayenne - taste and
up of mix. work 70 firm paste: al
hrse eggs and four OUNCES OF Erats1