The Swedish, French, American cook book

Yolks of three eggs, three tablespoons water, mix well, add some pepper and salt, then one and a half cups flour, work to a smooth paste, roll out very thin, cut in pieces, sprinkle with flour and roll. Cut in thin strips, shake out on a floured board. Have the water boiling, with some salt, sprinkle the noodles in the water carefully, let cook about ten minutes. When done, drain the water off. Serve on a platter. Can be used for soups, creamed noodles, noodles au Buerre, etc. Noodles with Cheese Sauce a l'Americaine Nouilles, Sauce Fromage, a l'Americaine Make the noodles [see recipe: How to Make Noodles]. When hot, dish up on a platter, sprinkle with grated American cheese and pour cheese sauce around. Sprinkle with chopped parsley. Serve as an entree for luncheon or supper. RICE (Riz) How to Boil Rice Rinse one cup rice in two to three boiling waters, put on stove, add three cups water, let simmer very slowly — tightly covered; do not stir until it is cooking. When cooking and commencing to get dry, add two cups boiling milk and cook again until it com¬ mences to get dry (do not stir). This rice can be used for different kinds of puddings, rice custards, pancakes, waffles, etc. If to be served with the meat as a vegetable, put the rice in a drainer, let steam a few minutes over a pot, put in a vegetable dish with some melted butter on the top, scatter carefully with a fork, season with salt according to taste. A little cheese can be sprinkled on top to give the rice an extra flavor. Rice (Riz) au Gratin Cook rice [see recipe: How to Boil Rice]; put in a souffle dish. Put one layer of rice, one layer of grated American cheese, and so on, alternately, until the dish is full. Add a small cup hot milk, sprinkle heavily with cheese, bake in oven until golden brown — about thirty minutes. Serve as a vegetable with any kind of roast. Rice with Tomatoes ( Riz au Tomates ) a l’ltalienne Rinse one cup rice in two or three different hot waters; put on the stove with three cups water and cook until the rice is well done. Take three cups tomatoes [if fresh ones are not at hand, canned tomatoes will do]; mix with the rice. Put in a souffle dish, season with pepper and salt to taste, sprinkle bread crumbs on the top, add some pieces butter. Bake in oven from forty-five minutes to an hour — according to heat of the oven. Serve as a vegetable with any kind of roast for dinner. Rice with Tomato Sauce (Riz, Sauce Tomate) a ITtalienne Cook the rice in three cups water until well done. Make a rich tomato sauce. Put one tablespoon butter in a pan, add one heaping tablespoon flour, one and a half cups tomato juice, pepper and salt; beat until nice and rich, then pour over the rice (save part of this sauce); let the rice simmer from five to ten minutes; add some cream. Dish up on a platter, pour the rest of the sauce over, sprinkle with grated American cheese, serve as a vegetable with cheese at the side. Rice Croquettes ( Croquettes de Riz )