When the slices are separated the
noodles should appear as shown in the pile at the right. If it is
desired not to follow this plan, the dough may be rolled into a thin
sheet and cut into strips with a noodle cutter.
[Illustration: FIG. 6]
Such a supply of noodles may be used at once, or they may be dried
thoroughly and sealed tightly in a jar for future use. The very dry
ones, however, require a little longer cooking than those which are
freshly made. With the noodles prepared, heat the stock with the parsley
and onion chopped very fine. Add the noodles and cook for 15 or 20
minutes or until the noodles are thoroughly cooked.
Rice, barley, macaroni, and other starchy materials may be added to
stock in the same way as the noodles.
49. Vegetable Soup With Noodles.--The combination of noodles and
vegetables in soup is a very excellent one, since the vegetables add
flavor and the noodles add nutritive value. If the vegetables given in
the accompanying recipe cannot be readily obtained, others may be
substituted.
VEGETABLE SOUP WITH NOODLES
(Sufficient to Serve Six)
1 carrot
1 onion
1 turnip
1 stalk celery
1 c. boiling water
1/2 tsp. salt
1/2 c. noodles
2 sprigs parsley
1/8 tsp. pepper
1 qt. household stock
Dice the vegetables and put them on to cook with the boiling water and
the salt. Cook for a few minutes or until partly soft.
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