Bohemian-American Cook Book/Noodles, etc.

Sift four cups of flour on the bread-board, make a well in the middle, break four eggs into it, and knead a smooth dough. Cut it into several pieces and allow them to stand ten or fifteen minutes. Then roll each out rather thick and after drying cut into coarse noodles. Boil these in salted boiling water, drain, turn into a dish, sprinkle with grated cottage cheese or bread crumbs, pour melted butter over them and serve.

Make coarse noodles as shown in the preceding recipe. Boil them in boiling milk, when nearly done add a pinch of salt, a pinch of mace, a bit of sugar, and simmer a bit longer.

Cream two whole eggs, two yolks and a piece of butter, add four tablespoons of sugar, the grated rind of half a lemon, a pound of good cottage cheese, a tablespoon of blanched almonds pounded to a paste, and mix thoroughly. Then add carefully boiled noodles made of flour and one egg and one yolk, mix lightly, turn into a buttered dish, dot with butter, sprinkle with sugar and grated almonds, and bake light brown. Beat three yolks with half a cup of hot cream, add powdered sugar and pour over the noodles before serving.

Make coarse noodles and boil them. In the meantime fry a quantity of minced onion. Turn the drained ​noodles into the onion, add a pinch of salt, tomatoes to taste, a clove of garlic pounded to a paste, mix together, turn into a buttered dish, cover with grated or thinly sliced cheese, cover and bake about three quarters of an hour. Uncover ten minutes before it is done, so that the top browns nicely.

You may use the left-over bits of a ham, or you may boil smoked meat. Roll out noodle dough rather thick, cut it into tiny squares instead of noodles and boil. If you use smoked meat, boil the noodles in its liquor. Butter a pan thickly, place in it a layer of the noodles, a layer of the ham or meat minced, and so continue, the top layer being noodles. Beat four yolks with two cups of milk or cream, pour over the mixture, dot the top with butter and bake slowly until a light brown.

Make a thick batter of one egg, a cup of water and flour, salt and let it stand a while. In the meantime prepare the cottage cheese. Add sugar to taste to three fourths of a pound of cottage cheese, two eggs, a handful of currants (washed), a few bitter almonds (blanched and grated), and mix together. Roll out the dough thin as for noodles, spread the cottage cheese mixture evenly over it, roll up, and cut into pieces two or three inches long (like cinnamon rolls). Press together at both ends and boil in boiling salted water. When done, sprinkle with bread crumbs and melted butter.

Pour two tablespoons of melted lard over two cups of farina, add salt to taste, and enough boiling water to make a soft batter. Cool, add two beaten eggs. Dip a tablespoon in cold water and take the ​batter up on it, dropping it into boiling salted water. When done, drain, fry in butter and serve.

Cream six yolks with four tablespoons of sugar, add enough bread crumbs to make a rather thick batter, salt to taste and mix together. Take this batter up on a teaspoon, and fry light brown in butter. Bring two cups of cream to the boiling point, add two tablespoons of sugar, the grated rind of one lemon, mix five beaten yolks with a bit of cold cream, add to the rest, beat thoroughly. Arrange the quennelles in a dish, pour the cream over them, place the dish on a tin dusted with salt, and put it in a hot oven. When real hot (it must not bake) take it out and serve.

Break into small pieces a pound of macaroni and boil half an hour in salted water, adding two tablespoons of butter, and a dash of salt. Drain, put a layer of same into a buttered baking dish, sprinkle with grated Swiss cheese, dot with butter, and so continue, sprinkling over the top a layer of bread crumbs. The macaroni should not bake, it must simply get thoroughly hot in the oven. Or you may cover the boiled macaroni with four yolks beaten with a cup of cream, sprinkle with cheese and bake.