Page:The Pilgrim Cookbook.djvu/81

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tablespoon filling on each and roll up. Wet edge and close all around. Cook them in salt water, drain in colander; when cold fry in butter. — Mrs. E. S. Berndt.

Filled Noodles.

Make a regular noodle dough with 4 eggs; do not roll too thin, and do not allow them to dry. Cut into 7-inch squares, and put on each one a large tablespoon of the following mixture: 1 pound chopped beef, veal or pork, together or separately (leftovers are good for this), add ½ pound of bread or crackers soaked in water and squeezed out, 4 eggs, salt and pepper, finely chopped onion. Mix all ingredients well, fill the squares and then fold over the ends to the center like an envelope and pat them about ¾ inch thick. Put in boiling salt water and boil 20 minutes. Strain and serve with butter and gravy, or use in soup. — Mrs. Mandel Z.

Potato Noodles.

Boil 8 potatoes and put through ricer on bread board, make hollow in center and add 2 cups flour, 3 beaten eggs, 1 teaspoon salt; knead it, cut in strips, roll with hands and cut into little pieces. Roll each into inch length and thickness of a pencil; boil about 5 minutes in 4 quarts boiling water and 1 tablespoon salt. Strain and pour over some melted butter. Serve with browned bread or cracker crumbs. — Ada Burhop Bohnsack.

Fritters, Doughnuts, Pan-cakes

Apple Fritters.

Two cups flour, 2 tablespoons sugar, ¼ teaspoon salt, 1 cup milk, 1 egg, 4 teaspoons baking powder. Mix and sift dry ingredients, add beaten egg, to milk add tablespoon melted lard. Pare the apples cut in small pieces, and mix in batter, drop by spoonful into hot lard and fry until brown. — Mrs. F. Nyendorf.