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NOODLES

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Beat one large egg slightly with one-fourth teaspoon of salt, add enough
flour to make a stiff dough; work it well for fifteen or twenty minutes,
adding flour when necessary. When the dough is smooth place on slightly
floured board and roll out very thin and set aside on a clean towel for
an hour or more to dry. Fold in a tight roll and cut crosswise in fine
threads. Toss them up lightly with fingers to separate well, and spread
them on the board to dry. When thoroughly dry, put in a jar covered with
cheese cloth for future use. Drop by handfuls in boiling soup, ten
minutes before serving.
Noodles for vegetables or for puddings are made in the same way, but to
each egg, one-half egg-shell full of cold water may be added. The strips
are cut one-half inch wide.

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NOODLES

Beat three whole eggs very light and sift in sufficient flour to make a
stiff paste. Work until smooth, break off a piece and roll out on board
very thin. Break oft another piece and roll and continue until all is
used. Let rolled-out dough dry, then cut all except one piece in long
strips one inch wide. Fold the one piece in layers and cut very fine
noodles. Boil large noodles in pot of salted boiling water, drain in
colander when tender and stir in two tablespoons of butter. Heat a
tablespoon of butter in the frying-pan and brown fine noodles in this
butter. Sprinkle these over the broad noodles, pour a cup of milk over
the whole and brown in stove. Serve in same dish in which it was baked.

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BROAD NOODLES

Make noodles as above and when drained sprinkle with fine noodles which
have been browned in two tablespoons of sweet dripping; serve as a
vegetable. If so desired, a cup of soup stock may be added and noodles
browned in stove. Serve hot.

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NOODLES WITH BUTTER

Plunge one pound of noodles into two quarts of boiling water and cook
for fifteen minutes. Drain well, replace in the same pan, season with
one-half teaspoon of salt, two teaspoons of white pepper, adding one
ounce good butter. Gently mix without breaking the noodles until the
butter is thoroughly dissolved, and serve.

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NOODLES WITH CHEESE

If you make the noodles at home, use two eggs for the dough; if you buy
macaroni use one-quarter of a pound, cut up and boil in salt water; boil
about fifteen minutes; drain off the water and let cold water run
through them; grate a cup of cheese; melt a piece of fresh butter, about
the size of an egg, in a saucepan, stir in a heaping tablespoon of
flour, add gradually to this a pint of rich milk, stirring constantly;
take from the fire as it thickens. Butter a pudding dish, lay in a layer
of noodles, then cheese, then sauce, then begin with noodles again
until all is used up. Sprinkle cheese on top, a few cracker crumbs and
flakes of butter here and there. Bake until brown.

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NOODLES AND APPLES

Peel and cut six apples. Take broad noodles made out of three eggs, boil
them fifteen minutes, drain, then mix with two tablespoons of fresh
butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
then apples and so on until pan is filled, being careful to have noodles
on top. Put bits of fresh butter on top. Bake until apples are tender.
If so desired, a milchig pie crust may be made and used as an under
crust and when apples are tender and crust done, turn out on a large
platter with crust side on top.

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SCALLOPED NOODLES AND PRUNES

Make broad noodles with three eggs. Boil until tender, drain, pouring
cold water through colander. Stew prunes, sprinkle with sugar and
cinnamon. In a well-greased baking-dish place one-quarter of the
noodles, bits of butter or other fat, add one-half of the prunes, then
another layer of the noodles, butter or fat, the remaining prunes, the
rest of the noodles. Pour over the prune juice and spread crumbs over
top and bake in a moderate oven until crumbs are brown.

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NOODLES AND MUSHROOMS

Make broad noodles, boil and serve with melted butter spread over the
noodles and this sauce:
Brown a tablespoon of butter in the skillet, add one-half tablespoon of
flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
add mushrooms. Let boil and serve in a separate dish. When serving, a
spoon of mushrooms is to be put over each portion of noodles.
GEROESTETE FERVELCHEN PFÄRVEL (EGG BARLEY)
Make just as you would a noodle dough, only stiffer, by adding and
working in as much flour as possible and then grate on a coarse grater.
Spread on a large platter to dry; boil one cup of egg barley in salt
water or milk, which must boil before you put in the egg barley until
thick. Serve with melted butter poured over them. (A simpler and much
quicker way is to sift a cup or more of flour on a board; break in two
eggs, and work the dough by rubbing it through your hands until it is as
fine as barley grains.)

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MILK OR POTATO NOODLES

Boil seven or eight potatoes, peel and let them stand several hours to
dry; then grate them and add two eggs, salt and enough flour to make a
dough thick enough to roll. Roll into long, round noodles as thick as
two pencils and cut to length of baking-pan. Butter pan and lay noodles
next to each other; cover with milk and lumps of butter and bake fifteen
minutes, till yellow; serve immediately with bread crumbs browned in
butter.
KARTOFFEL KLOESSE (POTATO DUMPLINGS)
Boil about eight potatoes in their jackets and when peeled lay them on a
platter overnight. When ready to use them next day, grate, add two
eggs, salt, a little nutmeg if desired, one wine-glass of farina, a
tablespoon of chicken fat, one scant cup of flour gradually, and if not
dry enough add more flour, but be sure not to make the mixture too stiff
as this makes the balls heavy. Place balls in salted boiling water, cook
until light and thoroughly done, serve just, as they are or fried in
chicken fat until brown.
The dumplings may be made of the same mixture and in the centre of each
dumpling place stripes of bread one inch long and one-fourth inch thick
which have been fried in chicken fat and onions. Flour your hands well
and make into dumplings. Put into boiling-salted water, boil about
twenty-five minutes. Serve at once with chopped onions browned, or
browned bread crumbs and chicken fat.

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SNIP NOODLES, FRIED

Sift two cups of flour with three teaspoons of salt in it, make into a
dough by adding enough sweet milk to make soft as biscuit dough. Break
off small pieces and roll between the hands in the shape of croquettes.
Now put one-half cup of rendered butter in a skillet that has a top to
it; when the butter is hot, lay in the pieces of dough (do not put too
many in at one time), throw in one-half cup of cold water, put on the
cover and let cook until the water is cooked out and noodles are brown
on one side. Remove the cover and brown on the other side.

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POTATO FLOUR NOODLES

Take three eggs, beat until a light yellow and add one-half cup of
potato flour and one-half cup of water, beat well. Heat a frying-pan,
grease well and pour in the batter; fry in thin leaves or wafers. Cool,
cut thin as noodles. Just before serving soup, strain, then let it come
to a boil and add noodles and let soup again come to a boil and serve.









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