The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-11

IRE and pot Of boiling salted water
ready Throw IN a handful Of the noodles.
sclrrlng them carefully with fork 10
separate them. When Thoroughly heated
through skim them our and place II the
heated dish. season with little warmed
DaEEsr and cook another handful and pro-
coed = tne same manner until you have
cooked the desired quantity Sprinkle the
top with Drowned buttered crumbs or
SfaNe1 cheese nay De 1Sed instead ana
E1e dlSn placed IN the oven TO brown the
cheese
STUFFED NOODLES
Make the noodle paste according 10 di-
rectlcns. roll CIT thin and cut into five
inch squares FIJI with the f0lI0zViI E
dressing Equal quantities OF bread and
pepper 70 taste. and little minced onion
fried lightly in butter Bind together with
square with this pinch the edges together
and steam them over hot water When
done coEer each one with the fried bread
NOODLES WITH TOMATOES.
Boil with noodles in salted water di-
rected- Put Two ounces OF butter IN a
sai1cepa1l over TIE FIRE ) small hsx- leaf
bruised. eight whole peppers nd cock I'VE
minutes, but 90 not brown, add a can q
tomatoes. one teaspOCnfuI of salt 3ae Ia
blespoonful Of sugar and cook Is minutes
Thicker the tomatoes with a level taule-
htIle cold water cock a rev minutes afstiti
the noodles and put them In heated dish
in alternate layers with the tomatoes and
BAKED NOODLES
Bon desired quantity Of noodles n 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 FarmeSau cheese pepper and nut
meg to taste. Toss over the FIRE for seT-
eEat nliIlilres. tneza neap IN a n9I olsL
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 4 sauce
pan stir IN one and one half ounces OF
--sarr fe1r
cup OF milk work TO nrTn paste aoo
three eggs and four ounces OF grated Par
mesan cheese. Have ready saucepan
OF boiling water. drop the mixture INTO
this and boil for Is minutes Take them
cut. drain. place on a hot dish on lace
paper doiley, garnish With parsley and
NOODLE PUDDING.
Put two cups OF s1Ited and llgnllS meas
ured -four into d bowl make a hollow in
the center and break IN four eggs AID 2
pinch Of salt and two tableSpoou1llls OF
cold water Now with small wooden rad
ole stir the eggs slowly IN one direction
longer IN this way then turn OUT On 2
-four ed ba king board ard 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
arateiy- then lay cut as tHIn as posi- pie
and let stand until dry Then cut II STRIPS
half an inch vide or very fine. As this IS
large quantity half Of the noodle VIII
be plenty for z good sized pudding l'rcp
in boiling sailed water and cook for I'VE
minutes. stir them occsfsior1aily 70 preseilt
their sticking together Turn them INTO a
colander and let cold water run through
them Drain thoroughly Ihen sur n -olr
well beaten eggs Put 4 layer n q We'll
buttered pudding dish. sprinkle with Sl-
gar and some ehopped almonds q little
9ra+e5 lemon peeI and a few raisins Dot
with a few bits Of butter. then add an
other layer Of noodles. sugar. etc Ffu up
until the pudding IS set and nicely
Drowned.