The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-12-26
Stir Noodles
When You
Bake Cake
BY SISTER MARY
NFA Service Writer

IF you have egg yolkS lett from
Il cake-making, YOU can save them
from going to waste by making up
a batch of noodles.
Noodles of any sort are valu-
able addition to the emergency
shelf, but the homemade sort es-
pecially are considered a treat.
Since it's a good idea 10 make
enough for several meals at one
time. add one or two whole eggs
to the yolkS in order to increase
the quantity and quality of the
noodles. One tablespoon water is
always added for each egg yolk.
Noodle soup makes an excellent
winter luncheon dish. Or noodles
cut in tiny Straw-hke lengths add
much to the cup of dinner con-
Somme or bouiIlon. Noodles served
in the clear dinner soup should be
boiled in sailed water and drained
before adding to the prepared meat
stock.
Served in Many Ways
Fried noodles can take the place
of a Starchy vegetable.
A noodle ring filed with creamed
meat or fish makes a delicious party
luncheon dish.
A platter of fried noodles gar
niShed with halves of hard-cooked
eggs and served with a smooth
cream sauce. is inviting and nour-
iShing and can be quickly and cas-
lily prepared for an emergency sup
per or luncheon.
In calculating quantities, it is well
to remember that one egg or one
yolk and one tablespoon water will
make enough noodles to serve four
persons with a generous amount OF
noodle soup. The following rule
makes an extra amount for storing:
NOODLES
Use 3 egg yolks, l whole egg, 3
tablespoons water, IL teaspoon salt,
2-3 cups flour (about).
Beat yolks of eggs, whole egg and
water until thoroughly blended.
Add salt and enough sifted -four to
make a very stiff dough. Knead
well OAA d nS1b4N 11OuACd 4llO4QAl1E
board. Divide into six parts and
roll each as thin as possible. Cover
with clean towel and let stand for
80 minutes.
Roll each separately, like a jelly
roll, and cut in very thin slices.
Shake out slices and toss lightly on
board to dry, When thoroughly
dry, store in covered jars or boxes
for future use. When wanted cook
20 minutes in boiling meat broth
or salted water.
Noodle balls suggest a delicious
way to use leftover meat or the
meat from the soupbone. In any
event. carefully trim off fat and
gristle and chop meat very fine.
Boil in Meat Broth
Season well with salt, pepper and
bit of onion finely minced. Add
one raw, unbeaten egg and mix
well. Add milk if necessary to
make moist enough to stick to-
gether Prepare noodle paste as
usual, using one-third the rule.
Roll thin and cut in two-inch
squares.
Fill with prepared meat and draw
corners together. Dampen edges
with little cold water and press
firmly. Drop into boiling sailed wa
ter or meat broth and boil twenty
minutes. Serve on a hot platter
and garnish with parsley.
If you want to prepare your own
noodles for chow mein, sprinkle
two tablespoons salad oil over two
pounds Of noodles and steam for
fifteen minutes, lifting noodles
carefully with a fork in order to
separate we'll. Spread on molding
board and let cool. Then fry until
golden brown and crisp in deep hot
oil. Drain thoroughly and use.
NOODLE RING
Two cups noodles, l tablespoon
butter, tablespoons flour, cup
milk, 1-3 cup grated cheese, Q eggs,
Y teaspoon Worcestershire sauce.
Cook noodles in boiling sailed
water for fifteen minutes. Drain.
Melt butter, stir in flour and slow
ly add milk, stirring constantly.
Season with salt and pepper and
Worcestershire sauce. Bring to
the boiling point and add cheese.
Cook until cheese is melted and
remove from fire.
Add yolks of eggs beaten until
stiff and dry. Turn into a we'll but
tered ring mold and bake forty-five
minutes in pan of hot water in
moderately hot oven. Turn out of
mold on to a hot platter and fill
with a creamed fish, meat or mush-
rooms.