. The Century cook book : with a new supplement of one hundred receipts of especial excellence. NOODLES. (SEE PAGE 93.) 1. Slieet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve aa voKctaWe. 4. Noodle Balls. i). Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.. BADI8HES CUT TO IMITATE B0SE8. SOUPS 93 yolk to bind the paste; form it into balls one half the size of anatural yolk; roU them in white of egg and then in flour,and poach the balls in boiling water for a few minutes. Three yolks will make five balls. One ball is enough to
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. The Century cook book : with a new supplement of one hundred receipts of especial excellence. NOODLES. (SEE PAGE 93.) 1. Slieet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve aa voKctaWe. 4. Noodle Balls. i). Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.. BADI8HES CUT TO IMITATE B0SE8. SOUPS 93 yolk to bind the paste; form it into balls one half the size of anatural yolk; roU them in white of egg and then in flour, and poach the balls in boiling water for a few minutes. Three yolks will make five balls. One ball is enough to allowto each portion of soup. NOODLES Several dishes may be made from noodles. To three eggs (slightly beaten) mixed with two tablespoonf ulsof water and a little salt, add enough flour to make a stiffdough; work it well for fifteen or twenty minutes, adding flourwhen necessary. When it is smooth and elastic, cut off a smallpiece at a time and roll it as thin as a wafer. It can be roUedvery thin by placing a cloth under it. Sprinkle the thin sheetwith flour, and roU it into a rather tight roll. With a sharpknife cut it, from the end, —into threads, if for soup; if to useas a vegetable, into ribbons one quarter inch wide. Let themdry an hour or more.. They will keep the same as macaroni. NOODLES SEBVED AS A VEGETABL