EGG BALLS
Rub to a paste, with a wooden spoon, the yolks of hard-boiled eggs; season with salt, pepper, and butter; add enough raw yolk to bind the paste; form it into balls one half the size of a natural yolk; roll them in white of egg and then in flour, and poach the balls in boiling water for a few minutes.
Three yolks will make five balls. One ball is enough to allow to each portion of soup.
NOODLES
Several dishes may be made from noodles.
To three eggs (slightly beaten) mixed with two tablespoonfuls of water and a little salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When it is smooth and elastic, cut off a small piece at a time and roll it as thin as a wafer. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour, and roll it into a rather tight roll. With a sharp knife cut it, from the end,—into threads, if for soup; if to use as a vegetable, into ribbons one quarter inch wide. Let them dry an hour or more. They will keep the same as macaroni.
- 1. Sheet of Noodle Paste.
- 2. Noodles for Soup.
- 3. Noodles to serve as vegetable.
- 4. Noodle Balls.
- 5. Sheet of Noodle Paste Rolled.
- 6. Paste cut from Roll.
- 7. Noodle Paste cut for Balls before being fried.
NOODLES SERVED AS A VEGETABLE
Throw a few noodles at a time into boiling, salted water; boil them until they are done, separating them carefully with a fork to prevent their matting together. Skim them out when done, and keep them on a warm dish on the hot shelf until enough are cooked. Season with butter. Put them in the dish in which they are to be served, and sprinkle over them bread crumbs browned in hot butter to a golden color. This dish may be served with fish, with meat, or as a course by itself. Noodles may also be cooked like macaroni, with cheese.