Evening Republican, Volume 16, Number 65, Rensselaer, Jasper County, 15 March 1912 — WHEN MAKING NOODLES [ARTICLE]

WHEN MAKING NOODLES

FOR BEST RESULTS, TRY THESE APPROVED RECIPEft. . / ■ ’ -J,;-'? , ' ■ L : : < Little Accessories That Give Flavor to the Soup Are Well Worthy of Attention—How Some Handle the Dough. The following recipes represent the experience of several noodle makers, as described by them: Noodle Soup.—Boil a small shank of beef for three hours, strain off liquor, return to the pot, and add salt. Make noodles by rubbing into one egg as much flour as it will take, then roll out as thin as a wafer. Dust over a little flour and then roll. Cut off thin slices from the edge of the roll and shake out into long strips. Drop lightly into soup and let it boil for ten min* utes after they are put in. About a saltspeon of salt should be added while mixing In the flour. Bread Noodles.—One egg, one tablespoon of water, pinch of salt, one-half cup flour, or enough to thicken. Put a scant one-half cup of flour in a bowl and break into it an egg. Add water, stir all well together and add more flour until a thick dough is formed, then roll out to a thin sheet and let dry a few minutes. Dredge with a little flour, roll up and cut into broad strips and lay them straight to dry. Drop in boiling water with a pinch of salt and boil for twenty minutes. Drain in colander, put in dish, and cover with browned bread crumbs and a little butter. Noodles.—One egg, one-fourth teaspoon of salt, three-fourths cup of flour. Beat the egg, add salt, and add the flour to make a stiff dough—threefourths of a cup is usually sufficient Roll out on a floured board till as thin as a wafer and leave on board to dry .while soup Is cooking. Then cut up In little thin strips and drop In boiling stock. Let boll about thirty minutes. Some cooks after rolling out their noodle dough hang it over a roller or over a clean cloth on a broomstick to dry. Of course eggs are In different sizes, so It is impossible to tell the exact amount of flour that any one egg will require.