Noodles

Ingredients

• 1 egg — slightly beaten
• 1/2 t. salt
• Flour — to make a very stiff dough

Method

1. 1

   Mix ingredients, roll dough into a thin sheet.

2. 2

   Cover and let stand for at least 20 minutes.

3. 3

   Roll into cylinder form, cut into 1/2 inch slices.

4. 4

   Shake out rolls.

5. 5

   Cook in boiling salted water until tender (20-30 minutes).

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 51. The excerpt below is the record exactly as published.

noodles or dumplings. Bouillon or broth. These are always served clear, delicately seasoned and colored brown, due to the browning of the meat. White Stock Soup, the basis of which is veal or chicken alone or in combination with vegetables and cereals. The above division applies to the white soup stock with this exception. The soup when served perfectly clear, is always highly seasoned and called Consomme. Soups made without stock. There are four kinds, namely: Cream, the foundation of which is White Sauce and it is com- bined with the pulp of vegetables and the water in which the vegetables were cooked. Puree, a thick cream soup. Bisque, a thick cream soup made from shell fish. Chowder, a cream soup containing vegetables and bacon. Simple Courses in Home Economics VS^i Corn Soup Corn Mixture: 1 can corn 2 C. water 1 slice onion. White Sauce: 2 T. butter 2 T. flour 1 T. salt f. g pepper 2 C. milk Prepare mixtures. Bring slowly to boiling point. Place in fireless cooker 2 hrs. Rub through a sieve. Reheat and serve. Corn Cliowder (Large Recipe.) Corn Mixture: 7 cans corn 3 qts. water 1 small onion Heat mixture to boiling point, put in Fireless Cooker. White Sauce : 2 slices bacon — cut into small pieces — fried 1 C. Wessons oil 2 C. flour 6 T. salt 3 qts. milk Combine mixtures. Serve hot. Note: A few potatoes, diced, may be substituted for a part of the corn. 134 Bulletin of tlie University of Texas Cream of Tomato Soup Tomato Mixture: 1/2 can tomatoes 1 slice onion 2 t. sugar Simmer 10 m. ; add % t. soda, strain. White Sauce: 2 T. butter 4 T. flour 1 t. salt f. g. pepper 2 C. milk. Extra Milk: 2 C. milk — scald Just before ready to serve, pour tomato mixture into White Sauce. Add more seasoning if nec- essary. Bean Chowder 2 quts. Kidney, Mexican or Frijoles beans, well washed 2 qts. water Soak over night or for several hrs. Cook until tender, add 2 medium sized potatoes — diced 1 medium onion — sliced Cook until vegetables are tender, add 1 C. macaroni — which has been previously cooked 2 C. stewed and strained tomato Salt and pepper to season 1 T. butter Serve hot. Bean and Tomato Soup (Large Recipe.) Bean Mixture: 6 C. baked or boiled beans Simple Courses in Home Economics 135 3 qts. water 1 onion — sliced Simmer 30 m. or put in Fireless Cooker. Tomato Mixture: 6 T. butter— melt 8 T. flour Blend, add 4 cans stewed and strained tomatoes. Combine mixtures. Season. Noodles 1 egg — slightly beaten 1/2 t. salt Flour — to make a very stif¥ dough

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