If any
be left over warm it in butter until a delicate brown, and stir in 3
or 4 beaten eggs; serve as soon as firm. This makes a nice relish
for supper. — Mrs. J. S. Alexander, 1003 Central Ave., Wilmette,
III.
NOODLES WITH CREAM SAUCE.— Use 2 tablespoons of
butter, 2 tablespoons of flour, and 1 pt. of milk for the cream sauce.
Season with 1 teaspoon of salt, ^ teaspoon of pepper. When the
sauce is cooked, add ^ package of noodles✪ Noodles with Cream Sauce, which have been
cooked in boiling water, salted. — Mrs. B. Haley, 1426 S. Wabash
Ave., Chicago, 111.
GERMAN NOODLES.— Put 2 cups of dried noodles into
boiling salted water, let them cook rapidly for 20 minutes, drain,
and put them in a saucepan with 1 tablespoon of butter, and 1 cup
of brown sauce, to which has been added 1 tablespoon of reduced
vinegar, and a few capers, if liked. Serve, when thoroughly heated
through, and add a little salt and pepper✪ German Noodles when in the dish. — Mrs.
M. Gorman, 3855 Cottage Grove Ave., Chicago, 111.
NOODLES WITH MEAT GRAVIES.— A good luncheon
dish is made by using the gravy left from the dinner roast, and re-
heat without boiling. Then add a sufficient quantity of ^^z noo-
(fles, previously cooked in boiling salted water. — Mrs. M. L. Adl-
ams, 576 Willow St., Wilmette, 111.
COOK COUNTY COOK BOOK 433
ITALIAN NOODLES.— Put 2 cups of dried noodles into boil-
ing water, salted, let cook 20 minutes, drain, and put in a saucepan
with 1 tablespoon of butter, and 1 cup of tomato sauce or chutney.
Season with pepper and salt, and serve on a hot dish, with the top
well sprinkled with grated cheese. — Mrs. Wm. Patton, 5120 Indiana
Ave., Chicago, 111.
NOODLES ESCALLOPED WITH TOMATOES.— After
the noodles have been cooked, put a layer of egg noodles, and
then a layer of tomatoes in a dish, until the dish is nearly filled.
Pour over them a sufficient quantity of cream sauce to moisten the
contents, and 'bake 15 minutes. Season with salt and pepper to
taste. — Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111.
SWISS NOODLES.— Beat 3 eggs without separating; add
them gradually to Yi pt. flour, add salt and pepper to taste, and
mix well. This dough should drop, not pour, from the spoon. Put
the mixture in a pastry bag. at the end of which you have a small,
plain tube. Press the dough out in strips 1 inch long, into a kettle
of boiling salted water. Cook for Xy^ hrs., drain, dish, pour over
2 ta'blespoons butter, melted, dust with 4 tablespoons grated
cheese, and serve at once. These are all nice served with cottage
cheese. These noodles lose their lightness if allowed to stand too
long before serving. — Mrs. B. Hubert, 3733 Elmwood Ave., Chi-
cago, 111.
LEFT-OVER NOODLES.-^Warm any left-over noodles in
butter until a delicate brown, and stir in 3 or 4 well-beaten eggs;
serve as soon as firm. This makes a nice relish for supper.— Mrs.
Ed. R. Hamilton, 3415 Vernon Ave., Chicago, 111.
RICE
BAKED RICE. — Let 1 cup of rice soak several hours, in 2
cups of warm water. Drain, and put in a baking-dish, and cover
with 3 cups of milk, containing Y^ a teaspoon of salt✪ Baked Rice. Cover the
dish, and let bake slowly for an Kr., or until the milk is absorfbed,
and the separate grains of rice are smooth. — Mrs. Jas. M. North-
cott, 807 Forest Ave., Wilmette, 111.
RICE WITH CHEESE.— Arrange alternate layers in but-
tered baking-dish of boiled rice, grated cheese, butter, and season-
Page 297 · 3 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If any be left over warm it in butter until a delicate brown, and stir in 3 or 4 beaten eggs; serve as soon as firm. This makes a nice relish for supper. — Mrs. J. S. Alexander, 1003 Central Ave., Wilmette,
NOODLES WITH CREAM SAUCE.— Use 2 tablespoons of butter, 2 tablespoons of flour, and 1 pt. of milk for the cream sauce. Season with 1 teaspoon of salt, ^ teaspoon of pepper. When the sauce is cooked, add ^ package of noodles, which have been cooked in boiling water, salted. — Mrs. B. Haley, 1426 S. Wabash Ave., Chicago, 111.
GERMAN NOODLES.— Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for 20 minutes, drain, and put them in a saucepan with 1 tablespoon of butter, and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar, and a few capers, if liked. Serve, when thoroughly heated through, and add a little salt and pepper when in the dish. — Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111.
NOODLES WITH MEAT GRAVIES.— A good luncheon dish is made by using the gravy left from the dinner roast, and reheat without boiling. Then add a sufficient quantity of cooked noodles, previously cooked in boiling salted water. — Mrs. M. L. Adlams, 576 Willow St., Wilmette, 111.
ITALIAN NOODLES.— Put 2 cups of dried noodles into boiling water, salted, let cook 20 minutes, drain, and put in a saucepan with 1 tablespoon of butter, and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese. — Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, 111.
NOODLES ESCALLOPED WITH TOMATOES.— After the noodles have been cooked, put a layer of egg noodles, and then a layer of tomatoes in a dish, until the dish is nearly filled. Pour over them a sufficient quantity of cream sauce to moisten the contents, and 'bake 15 minutes. Season with salt and pepper to taste. — Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111.
SWISS NOODLES.— Beat 3 eggs without separating; add them gradually to Yi pt. flour, add salt and pepper to taste, and mix well. This dough should drop, not pour, from the spoon. Put the mixture in a pastry bag. at the end of which you have a small, plain tube. Press the dough out in strips 1 inch long, into a kettle of boiling salted water. Cook for 1½ hrs., drain, dish, pour over 2 tablespoons butter, melted, dust with 4 tablespoons grated cheese, and serve at once. These are all nice served with cottage cheese. These noodles lose their lightness if allowed to stand too long before serving. — Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.
LEFT-OVER NOODLES.-^Warm any left-over noodles in butter until a delicate brown, and stir in 3 or 4 well-beaten eggs; serve as soon as firm. This makes a nice relish for supper.— Mrs. Ed. R. Hamilton, 3415 Vernon Ave., Chicago, 111.
RICE
BAKED RICE. — Let 1 cup of rice soak several hours, in 2 cups of warm water. Drain, and put in a baking-dish, and cover with 3 cups of milk, containing Y^ a teaspoon of salt. Cover the dish, and let bake slowly for an Kr., or until the milk is absorfbed, and the separate grains of rice are smooth. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111.
RICE WITH CHEESE.— Arrange alternate layers in buttered baking-dish of boiled rice, grated cheese, butter, and season-
Records on this page
Noodles with Cream SauceGerman NoodlesBaked Rice