Knofli

Ingredients

• 2 eggs
• 1/2 c milk
• 1 c flour
• 1 t salt

Method

1. 1

   Beat eggs and add milk.

2. 2

   Gradually mix in flour and salt.

3. 3

   Force mixture through a colander into boiling water.

4. 4

   Remove when buttons rise to the top, sprinkle with salt and cheese, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 111. The excerpt below is the record exactly as published.

KNOFLI MAPLE CUSTARD PIE Beef Olives Cut I thin steak from the round into strips 4 inches long and 2 inches wide. Put Yj c fine bread crumbs into a bowl, add jA t salt, dash of pepper and about 2 T melted butter, or enough to moisten crumbs. Spread each strip of meat with the crumbs, roll up compactly, and tie into shape. Put I T butter in a saucepan, add i T flour, mix well and brown the flour. Add slowly 2 c stock or hot water. When boil- ing add I T each chopped parsley and onion, a bit of bay leaf, ^ t salt, and the "beef olives." Simmer i>4 h or until meat is tender. Strain out of the brown gravy, remove 200 LESSONS IN COOKING the strings from the "olives" and serve in a mound of mashed potatoes with brown gravy poured around or served separately. Knofli Beat 2 eggs slightly and add ji c milk. Add gradually i c flour mixed and sifted with i t salt. Place a colander over boiling water, turn in 1/3 of the mixture, and force through the colander into the water, using a potato masher. As soon as the "buttons" come to the top of the water, re- move with a skimmer to a hot vegetable dish, sprinkle with salt and grated cheese ; repeat until all the mixture is used. Stand in the oven 5 m, then serve. Maple Custard Pie Grate ^ pound maple sugar; beat it with the yolks of 3 eggs until light. Mix i T flour to a smooth paste with cold milk, adding the latter gradually until i c has been used, then strain into the sugar and egg mixture. Add i T lemon juice and turn at once into a pie plate lined with partially baked paste. Bake in a moderate oven until the custard is set. Under no consideration let the custard boil. Beat the whites of 3 eggs until light and stiff, add 3 T powdered sugar and beat until dry and fine. Heap over the top of the pie, dust thickly with powdered sugar, and brown in a very slow oven. Meringues will not fall if dusted with sugar and browned slowly. For Pastry see p. i3o. Make enough for Tarts to be used the following day, keeping the extra paste in a cold place until ready to use. Mashed Potatoes See p. 15 — 4 potatoes, i>^ T butter, }i c hot milk, y^ t salt. Preparing the Meal About i^ h before dinner prepare the beef olives and cook. One hour later wash and pare the potatoes and cook in boiling salted water. Also make and cook the Knofli. Place in the oven, then drain and mash the potatoes, arrange in a mound on a hot platter, put the beef olives around it FEBBUAE7 MENUS 201 and pour the brown gravy over all, or else serve in a sep- arate dish as desired. Have the pie made in the morning, cut and ready for serving. BREAKFAST Friday Lesson 121 CRACKED WHEAT-CREAM AND SUGAR EGGS BROUILLI ON TOAST COFFEE Cracked Wheat To I quart of boiling water, add i t salt and i c cracked wheat. Stir until boiling, then cook in the double boiler 8 h or longer. Add more water from time to time if necessary. Cook at least I2 h in the tireless cooker. Eggs Brouilli Beat 4 eggs until well mixed ; add 4 T stock, 4 T cream, and mix thoroughly. Turn into a saucepan placed over hot water, and stir until thick and jelly like ; add ^i t salt

Cook this with the app: pantry check, scaling, and the assistant.