MEHLSPEISE (FLOUR FOODS)

NOODLES

Beat three whole eggs very light and sift in sufficient flour to make a stiff paste.  Work until smooth, break off a piece and roll out on board very thin.  Break oft another piece and roll and continue until all is used.  Let rolled-out dough dry, then cut all except one piece in long strips one inch wide.  Fold the one piece in layers and cut very fine noodles.  Boil large noodles in pot of salted boiling water, drain in colander when tender and stir in two tablespoons of butter.  Heat a tablespoon of butter in the frying-pan and brown fine noodles in this butter.  Sprinkle these over the broad noodles, pour a cup of milk over the whole and brown in stove.  Serve in same dish in which it was baked.

BROAD NOODLES

Make noodles as above and when drained sprinkle with fine noodles which have been browned in two tablespoons of sweet dripping; serve as a vegetable.  If so desired, a cup of soup stock may be added and noodles browned in stove.  Serve hot.

NOODLES WITH BUTTER

Plunge one pound of noodles into two quarts of boiling water and cook for fifteen minutes.  Drain well, replace in the same pan, season with one-half teaspoon of salt, two teaspoons of white pepper, adding one ounce good butter.  Gently mix without breaking the noodles until the butter is thoroughly dissolved, and serve.

NOODLES WITH CHEESE

If you make the noodles at home, use two eggs for the dough; if you buy macaroni use one-quarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cup of cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoon of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens.  Butter a pudding dish, lay in a layer of noodles, then cheese, then sauce, then begin with noodles again until all is used up.  Sprinkle cheese on top, a few cracker crumbs and flakes of butter here and there.  Bake until brown.

NOODLES AND APPLES

Peel and cut six apples.  Take broad noodles made out of three eggs, boil them fifteen minutes, drain, then mix with two tablespoons of fresh butter.  Add some cinnamon and sugar to noodles.  Put a layer of noodles, then apples and so on until pan is filled, being careful to have noodles on top.  Put bits of fresh butter on top.  Bake until apples are tender.  If so desired, a milchig pie crust may be made and used as an under crust and when apples are tender and crust done, turn out on a large platter with crust side on top.

SCALLOPED NOODLES AND PRUNES