Beat eggs, salt them and stir in as much flour as the eggs will take, moistening with the beef stock dissolved in only a tablespoon of warm water✪ Chinese Noodles. Knead with fingers till you have a smooth, soft dough, adding flour until the right texture. Roll out very thin and let stand 5 minutes. Then roll with care into a long thin rod and slice the whole roll very thin, to make succulent strips, or noodles. If you happen to live near Chinatown or even a Chinese restau- rant it is just about as cheap to buy the noodles damp and fresh from experts in this line who make them in all colors, of all sorts of appetizing flours and oriental flavors. We buy fresh noodles from a maker on Mott Street in New York for 10^ a pound and they go a whole lot farther than a loaf of bread at 10% higher cost, and also taste better than the dry, packaged commercial noodles. There is no end to the number of cheap and quick dishes you can make with Chinese noodles. Here are a few: CHOW MEIN OR FRIED NOODLES FRESH CHINESE NOODLES OLIVE OR PEANUT OIL✪ Chow Mein or Fried Noodles Use only freshly made noodles and good oil, at least an inch HOT stuff! 131 deep in the pan and smoking hot. Flatten out noodles in bottom of pan and fry slowly until golden, then turn with pancake turner and fry the other side; 10-15 i^ii^utes are required. Remove noo- dles, drain the oil and save for future frying. Though chow mein is the standard side-kick of chop suey, it*s just as crisply palatable as French fried potatoes with any meat or stew. YAT GO MEIN (Makes 6 bowls) I POUND FRESH CHINESE NOODLES }4. POUND CHINESE CURED PORK, OR 3 PINTS BROTH, BEEF, MUTTON OR OTHER BITS OF MEAT, ESPECIALLY CHICKEN CHICKEN, IN SHREDS 3 HARD-COOKED EGGS SOY SAUCE✪ Yat Go Mein Boil noodles in salted water, drain and put in bowls, cover with hot broth and garnish each with yi hard-cooked egg, several shreds of pork and chicken or other meat tidbits. Serve the soy sauce in a cruet or bottle for each person to season to suit himself. The Chinese use both cured pork and breast of chicken, but if these are not available, scraps of dried beef, corned beef or other cold meats are good. Fine broth can also be made from beef or chicken cubes, especially the Herb-Ox brand which have savory bits of greens in them. Soy sauce, made of salt and soy beans, is the base of Worcester- shire and other expensive table sauces. It costs about one-third and goes a whole lot farther, since it's undiluted. There's no better buy in condiments and any Chinese store will send soy, thick or thin, by mail, if you're not near enough to go and get it. The thin kind suits our taste best and in spite of its name is thicker than most occidental sauces. GO MEIN GANG This is a more elaborate Mein that calls for chicken broth, sliced mushrooms and bean sprouts in place of the egg. Make it the same as Yat Go Mein and dress it up with bits of smoked pork and chicken. XVIII Sandwiches That Satisfy CANNIBAL SANDWICH ROUND STEAK, FRESH AND FINE ONION, MINCED RYE BREAD, CUT THICK AND WELL BUTTERED SALT AND PEPPER PARSLEY, CRESS OR WATER CRESS, MINCED ✪ Cannibal Sandwich

AI-modernized reading of the original text

Beat eggs, salt them and stir in as much flour as the eggs will take, moistening with the beef stock dissolved in only a tablespoon of warm water. Knead with fingers till you have a smooth, soft dough, adding flour until the right texture. Roll out very thin and let stand 5 minutes. Then roll with care into a long thin rod and slice the whole roll very thin, to make succulent strips, or noodles. If you happen to live near Chinatown or even a Chinese restaurant it is just about as cheap to buy the noodles damp and fresh from experts in this line who make them in all colors, of all sorts of appetizing flours and oriental flavors. We buy fresh noodles from a maker on Mott Street in New York for 10^ a pound and they go a whole lot farther than a loaf of bread at 10¢ higher cost, and also taste better than the dry, packaged commercial noodles. There is no end to the number of cheap and quick dishes you can make with Chinese noodles. Here are a few: CHOW MEIN OR FRIED NOODLES FRESH CHINESE NOODLES OLIVE OR PEANUT OIL Use only freshly made noodles and good oil, at least an inch HOT stuff! 131 deep in the pan and smoking hot. Flatten out noodles in bottom of pan and fry slowly until golden, then turn with pancake turner and fry the other side; 10-15 minutes are required. Remove noodles, drain the oil and save for future frying. Though chow mein is the standard side-kick of chop suey, it's just as crisply palatable as French fried potatoes with any meat or stew. YAT GO MEIN (Makes 6 bowls) I POUND FRESH CHINESE NOODLES }4. POUND CHINESE CURED PORK, OR 3 PINTS BROTH, BEEF, MUTTON OR OTHER BITS OF MEAT, ESPECIALLY CHICKEN CHICKEN, IN SHREDS 3 HARD-COOKED EGGS SOY SAUCE Boil noodles in salted water, drain and put in bowls, cover with hot broth and garnish each with ½ hard-cooked egg, several shreds of pork and chicken or other meat tidbits. Serve the soy sauce in a cruet or bottle for each person to season to suit himself. The Chinese use both cured pork and breast of chicken, but if these are not available, scraps of dried beef, corned beef or other cold meats are good. Fine broth can also be made from beef or chicken cubes, especially the Herb-Ox brand which have savory bits of greens in them. Soy sauce, made of salt and soy beans, is the base of Worcestershire and other expensive table sauces. It costs about one-third and goes a whole lot farther, since it's undiluted. There's no better buy in condiments and any Chinese store will send soy, thick or thin, by mail, if you're not near enough to go and get it. The thin kind suits our taste best and in spite of its name is thicker than most occidental sauces. GO MEIN GANG This is a more elaborate Mein that calls for chicken broth, sliced mushrooms and bean sprouts in place of the egg. Make it the same as Yat Go Mein and dress it up with bits of smoked pork and chicken. XVIII Sandwiches That Satisfy CANNIBAL SANDWICH ROUND STEAK, FRESH AND FINE ONION, MINCED RYE BREAD, CUT THICK AND WELL BUTTERED PARSLEY, CRESS OR WATER CRESS, MINCED

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