—235—
No. 45—COOKED NOODLES.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 44. These dried noodles are cooked in 5 qts. of boiling salt water 10 minutes, then the water is drained off.
No. 46—SOUP NOODLES.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 44. The fine soup noodles are cooked in bouillon 15 minutes.
No. 47—HAM NOODLES.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 12, Chapter 5, Pork, Boiled Ham and Noodles.
No. 48—NOODLE PUDDING WITH APPLES AS DESSERT.
Quantity for 6 Persons.
- 2 eggs
- Piece of butter, size of ½ walnut 1 lb. of apples
- 1 cup of sugar
- ¼ cup of currants
- 1 cup of flour
- Salt water
- ½ cup of peeled, chopped almonds
- 1 cup of water
- ½ tsp. of cinnamon
Preparation: The noodles are prepared like No. 44, cooked in salt water 10 minutes and the water drained off. The apples are peeled, cored and sliced. Butter a baking-dish or casserole and put in a layer of noodles, then apples, currants, sugar, cinnamon and almonds, repeat 2 or 3 times until all is used. The last layer should be noodles. Pour the cup of water over, place little pieces of butter on top and bake in oven 1 hour.
No. 49—APPLE STRUDEL.
Quantity for 6 Persons.
- 2 eggs Piece of butter, size of ½ egg
- 1 cup of flour
For the Filling.
- 4 medium sized apples
- ½ cup of almonds
- 2 tbsps. of citron
- ¼ cup of currants
- ½ cup of sugar
- ¼ tsp. of cinnamon
- 1 tbsp. of butter
- ⅛ lb. of butter for baking
Preparation: The eggs and butter are mixed with the cup of flour and a noodle dough made which is rolled out to be almost transparent. The apples are peeled, cored and chopped into quite small pieces, the almonds peeled and almonds and citron chopped quite fine. All these are placed on the dough,
