The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1907-03-29
USES FOR NOODLES
ECONOMICAL: AND APPETiZlNo
s~s ARTICLES OF DIET
Can Be Easily Made at Home If Pre-.
ferred-Good Substitute for Po-
tatoes-To Serve with Scram-
bled Eggs.


what spaghetti and macaroni repre-
cent to the Italian, backbone of daily
diet. The American housewife, usual
ly quick to seize upon all good points
OF foreign cookery, is just waking up
TO the economic possibilities of
noodles. which now come ready pre-
pared like macaroni and spaghetti, in
packages and in three different sizes
OF golden stripes. fine, medium and
broad
Noodle factories bear investigation,
and their manufacture is so rapid
process that they are clapped into
boxes before dust germs have time
to settle upon them. For the busy
housewife the ready-to-use noodle is
a boon, but il you have time to pre-.
pare them yourself here is reliable
recipe:
One pound sifted -four, five raw
eggs, two saltspoons salt, two table,
spoons cold milk. Heap the sifted
flour Oh your bread board and make
we'll in the center of the -four. Into
this turn the raw eggs, then add
milk and salt and with your hand
work the whole into fine paste.
Roll into ball, then f1atten with your
hands until it looks like a thick, fiat
cake. Allow it to stand thus for
ten minutes. Roll with Toured roll
ing pin until it is half an inch thick.
Leave it thus for five minutes, then
roll &c i1l1
sheet of wrapping paper. After
leaving it thus for five minutes, d.
vide the paste into two sections and
roll each until wafer-like thin. Slice
very thin and allow them to stand
Is minutes to dry thoroughly before
using. If packed in cool, dry place
they will keep several days.
In frying noodles do not use too
much fat and drain thoroughly before
serving.
In using prepared noodles boil
alone a few minutes before adding
other ingredients. Drop into boiling
sailed water, cook briskly for ten min
Etes. then drain in colander.
Noodles with Ham.
Cut raw sliced ham into narrow
strips. Fry in saucepan until crisp;
add an equal quantity of noodles
which have been boiled and fry until
the latter are Drowned. Serve very
hot on squares OF toast.
Substitute for Potatoes.
In an emergency boil noodles ten
minutes, drain, pour into hot dish and
add melted butter. Then sprinkle
with ground n,otzoth or crackers pull
verified, and Drowned in a pan with
little butter.
Noodles au Gratin.
Boil and drain the noodles and stir
into them liberal quantity of grated
Parmesan or American cheese. Turn
into cooking dish, pour over them a
thick cream. sauce made with milk,
add a dash Of paprika, cover the top
Of the dish with grated cheese and
bits Of butter. Bake until a golden
brown
Noodles Baked in Gravy.
An excellent way to use the bowl
full OF gravy left from yesterdays din
ner. Remove the grease which has
gathered on top of the cold gravy,
turn the boiled noodles into a baking
dish. rubbed lightly with butter, pour
the gravy over the noodles and bare
until top is brown and crisp.
Eggs Scrambled with Noodles.
Boil fine noodles and after draining
cut into short pieces. Have ready All
equal quantity of raw eggs, just
broken, not beaten to a froth. Turn
the noodles into saucepan with a
bit of butter, toss until golden brown,
and then add the eggs, cooking until
the latter are firm. For those who
like cheese. the addition of a tea
spoonful of Parmesan or grated
American cheese to a cupful of boiled
noodles and three eggs makes an &C.
ceptable dish.