The National home cook book

They are ready for use immediately. - NOODLES FOR TWO—One egg and measure equal to half the shell; one-half teaspoon salt, enough flour to make : tiff dough ; roll out, cut in fine strips, let dry for an hour, drop in oil in soup stock. 10 minutes; serve immediately. - NOODLES WITHOUT MEAT—Prepare noodles in usual way. Cook 10 minutes in boiling salted water. Drain. Have half cup of bread crumbs browned lightly, in half cup of butter. Serve. For a small family use one egg and once, twice or three times its 4 -bulk in water, as you like. Mix egg and water Together: an ae) “make the noodles as usual. wan ; . If noodles are wanted quickly, after the dough is rolled. out very thin place clean cloth in warm oven and place rolled dough upon it Watchand turn _and noodles are soon ready. Be careful not to get too dry. ALMONDS (Salted)—One-half pound of almonds. Pour 1 quart of boiling water over them; let stand four hours. by Brown thoroughly, grease pudding pan with crumbs (or crackers). Place on hot platter with brown sauce. Pour together one tablespoon butter, one of flour, one of meat stock, one cup water; boil until thickened and - ~NUT LOAF WITH TOMATOES—To a cup of dried cracker, SS or bread crumbs, add one egg, or two are better, and a cup of chopped nut meats. Pecan meats are best, but if too expen- - sive use half a cup of walnuts. Add enough milk to moisten the — erumbs, and a little butter. Bake in a tin bread pan or baking — dish and serve hot. Or, if sliced cold it is delicious covered — with a strained tomato sauce. Use the juice of a can of toma- — toes, thickened with a litt:o flour and well seasoned. Or make the sauce of canned soup, chickened and strained. : NUTMEGS €To Test)—Prick them with a pin; if good the oil will instantly spread around the puncture, Omelets eon. CHEESE OMELET—These form a particularly perfect little dish. To four eggs allow two dessert spoonfuls of grated cheese, a teaspoonful of finely minced parsley and a seasoning of salt and pepper; then when sufficiently beaten, fry and Serve” in the ordinary way. ~COCOA OMELET—Separate five eggs.To the well-beaten = : yolks, add three tablespoons cream, pinch salt, three teaspoons — cocoa and one tablespoon sugar. Fold in beaten whites, cook — two minutesin omelet pan, then brown in oven and serve im- - 3 ae nN =f _ EASTER OMELET—Put skillet on stove with a generous - teaspoon of butter in it. Beat four or five egg yolks to a _ creamy froth, adding toward the last a large spoonful of sugar and a spoonful of lemon juice. — Whip the whites of eggs stiff, -and when butter is hissing _ hot, fold in with the yolks. When partly cooked add two large spoonfuls of grated pineapple. Fold the omelet over and slip off on a hot dish, sprinkle with powdered sugar and serve at once. Fe _ Omitting the sugar and pineapple and adding chopped mushrooms, you have a delectable dish. . PLAIN OMELET—Four eggs, beat yolks and whites separately, beat white till very stiff, add little salt to yolk, fold white on top of yolk. Grease skillet with butter, put al S 3 = and white on top and bake in quick oven. Pancakes ree EXCELLENT BATTER CAKES are made of leftover rice and oatmeal. Stir in eggs, sour milk, salt and flour, one teaspoon soda to one pint sour milk. Stale bread can also be soaked and added to pancake batter. OLD-FASHIONED BUCKWHEAT—One cake of yeast in a half cup of lukewarm water. Soakfor half an hour. One quart lukewarm water, one cup cornmeal and a_ pinch of Salt; first add the cornmeal, now stir in the plain buckwheat _ (not the prepared). Stir in until pretty thick; now add yeast and set in a warm place until morning. When you are ready to bake them, take one teaspoonful of soda .and stir in a cup ~— of warm water and enough to make the batter the proper consistency. This makes them light and spongy.