296.—NOODLE PASTE
| 1 egg | ¼ teaspoon salt |
| 1 tablespoon water | Bread flour |
Beat egg slightly, add water, salt, and flour enough to make a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or in boiling salted water. If served as a vegetable, season with butter, salt, and pepper, or serve with White Sauce (see No. 207).
297.—NOODLE BALLS (for Soup)
Roll Noodle Paste (see No. 296) very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper.
298.—SCOTCH OATMEAL
| 4 cups boiling water | 1 cup oatmeal |
| 1 teaspoon salt |
Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night.
299.—POLENTA WITH CHEESE
| 2 cups boiling water | 1 cup corn meal |
| 2 cups milk | 1 cup cheese grated, or soft cheese cut fine |
| 1 teaspoon salt |