Evening Republican, Volume 20, Number 114, Rensselaer, Jasper County, 12 May 1916 — Noodled Ham. [ARTICLE]

Noodled Ham.

Make the noodles by beating one egg with a saltspoon of salt till very light. Add as much flour as it will require to make a stiff dough. Roll thin, cut in narrow strips, shake them out, then break or cut in pieces when dry. Put two cupfuls of them in stewpan, cover with boiling water and boil ten minutes. Chop enough boiled ham to make a large cupful. Butter an earthen dish, drain noodles and alternate layer of ham and noodles, with ham for the last layer; beat two eggs, add one cupful of cream or rich milk and pour over top. Cover with layer of crumbs and dots of butter. Bake a delicate brown and serve in dish in which it was baked.