Nudle
NOODLES
Beat 6 egg yolks.
Add ¼ cup milk and beat.
Add 1½ cups flour and ½ tsp. salt.
Stir lightly with a fork and turn onto a floured board.
Knead dough, working in additional flour. This requires about ½ cup flour. Do not overknead as the noodles will become tough. Roll the dough thin, as for pie crust. Cut into strips. Stack the strips and slice off narrow slices. Toss with a small amount of flour so that the noodles will not stick together. Drop noodles into a large kettle of boiling water or broth, slowly, and stir after each addition so that the noodles will not lump together. Cook for about 15 to 20 minutes.
This is enough for a large casserole or is good added to stewed chicken or boiled beef.
Bramborove Skubanky
POTATO FLUFF
1 quart quartered potatoes
½ tbsp. salt (or more, according to taste)
1 cup white flour
Melted butter (about ⅓ cup)
1 cup ground poppy seed mixed with 1 tbsp. sugar
Boil the potatoes with water to cover. When almost done, pour off half the water. Make wells in the softened potatoes. Put the salt and flour into the wells. Put over low heat and boil about 10 minutes more being careful to stir frequently as the mixture scorches easily.
Remove from fire and whip thoroughly. Drop by tablespoonfuls into a bowl. Dip the spoon in the melted butter to keep the potato mixture from sticking to it. Sprinkle wih the ground poppy seed mixed with the sugar. Add the rest of the melted butter if desired.
Bramborova Polevka
POTATO SOUP
2 tbsp. butter
2 tbsp flour
medium onion (cut fine)
3 stalks celery (finely diced)
1 tsp. salt
¼ tsp. white pepper
4 medium potatoes, diced
4 cups water
6 cups milk
Place onion, celery, salt pepper, diced potatoes and water in kettle. Cook until soft. Make a white sauce of the butter, flour, and milk. Add to soup and boil a few minutes. Serve.
