Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Noodles
  Chicken Custard Fritter Beans  
CONTENTS · BIBLIOGRAPHIC RECORD

Noodles

1 egg
1/2 teaspoon salt
Flour

Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup.

Noodles may be served as a vegetable.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Custard Fritter Beans  
 
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