- One egg,
- One tablespoon of water,
- One-half teaspoon of salt.
Beat together until well mixed and then add sufficient flour to make a stiff dough. Knead until elastic—about two minutes—and then roll out on a pastry board until as thin as paper, dusting the board lightly with flour to prevent sticking. Permit it to stand for fifteen minutes to dry and then cut into strings, thick and thin. Do this by rolling up loosely, like a jelly roll, and then cut. Lay on a dish to dry. When thoroughly dry they may be kept in a fruit jar. Part of the paste may be[pg 241]stamped with small vegetable cutters and cooked in the SOUP same as the noodles.
Vegetables cut in fancy shapes, macaroni cut in small rings, hard-boiled eggs in slices, cheese balls, slices of lemon, also rice and barley, may be added to the SOUP.
To make brown coloring: One-half cup of sugar cooked ten minutes in an iron pan until burned black; then add one-half cupful of water. Let come to a boil and then strain and bottle for use.
The principal points to keep in mind when making SOUP are:
First, draw out all of the juice and soluble flavors into the water.
Second, retain that which we have drawn out by using a pot with a tight-fitting lid.
Third, use cold water with which to extract meat juices and flavors.
Fourth, long, slow cooking.
Fifth, flavoring and vegetables added after making stock prevent its souring quickly.
Sixth, do not use stock pot for other than it is intended. Care and accurate judgment and measuring will give successful results.
If most of the work is done in the morning while attending to the kitchen duties, the stock-making will take little of your time. Delicious gravies may be made by using stock instead of water.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss