Mazdaznan encyclopedia of dietetics and home cook book

Take one-quarter pound of Italian egg noodles and boil for about fifteen minutes from the time of dropping them into the boiling water. If you wish, you can make your own noodles by taking three tablespoonfuls of flour and two well-beaten eggs ; work into dough. Roll out on a board, adding flour gradually until it all rolls into a stiff ball. Now cut up into four pieces. Take a rolling-pin and roll out into sheets. Allow to dry for an hour. Cut into strips about the width of an inch. Put layer upon layer and take a sharp knife, cutting the layers into threads. Spread them out on paper and when ready for use drop into boiling water little by little. Requires fifteen or more minutes, according to thickness of the noodles. When done, drain off the water thru a colander and pour cold water over the noodles, which will separate them and give them consistency as well as color. Now take one cup of milk and put into a double boiler, add two cupfuls of grated rich American cheese, dash of cayenne pepper and salt. As soon as cheese is melted add the yolks of two well beaten eggs. Put noodles into a well-oiled pan or baking dish; pour the mixture over them and bake for ten to fifteen minutes in a moderate oven. Serve in baking dish with green peas or asparagus and a little parsley. ROYAL MACARONI. Break up one-half pound of macaroni into three-inch lengths and cook in the usual way. When done oil a deep baking dish. Put in a layer of macaroni and sprinkle with Herkimer cheese, a layer of seeded tomatoes, a layer of macaroni and a layer of French mushrooms, on top of these a layer of macaroni and on top of it all a good layer of cheese. Over this spread tomato sauce, or if preferred cream sauce may be used instead. Put into moderate oven for at least half an hour. CHEESE RAMEKINS. Put four tablespoonfuls of cracker crumbs with one-half cup of milk on to boil. Stir until smooth; then add four tablespoonfuls of grated cheese, two tablespoonfuls of olive oil and stir over the fire for one minute. Take off, add one-fourth teaspoonful dry mustard, cayenne and salt to taste, and the yolks of two eggs. Beat the whites of three eggs to a stiff froth, and stir them in carefully. Pour into an oiled baking dish and bake for ten minutes in a quick oven. WELSH RAREBIT. Toast carefully square slices of salt-rising bread with crusts removed. While hot, butter them and arrange on a dish or platter and place in the oven to keep warm, while you make the rarebit. Put oixC-half cup of milk in double boiler and when boiling hot add two cupfuls of rich American grated cheese, stirring continuously until the cheese is melted. Have ready one-half teaspoonful of dry mustard mixed with a little salt and two dashes of cayenne. Stir this into the milk and cheese and add two well-beaten eggs. Pour over the toasted bread and serve at once. If the rarebit is tough and stringy, it is the fault of the cheese not being rich enough to melt. INDIAN CURRY.