Noodle Soup Boiled Beef

Boiled Potatoes Turnips - German Fashion

Fresh Gingerbread Steamed Fruit Roll - Lemon Sauce

Noodles

Beat 2 eggs slightly, add 2 T milk, 1/2 t salt and flour enough to make a stiff dough. Knead it, working in all the flour possible. Roll out very thin, let dry for 1/2 or 3/4 h, then roll up and cut into very thin slices. Shake out into long strips. Add the noodles to the broth and cook 1/2 h or longer. Remove the meat and keep in a warm place while serving the soup.

Boiled Beef

Wipe a 3 pound piece of beef, from the rump preferably, or from the lower part of the round. Cover with boiling water to sear the surface and thus retain the juices, then cook several h below the boiling point. The liquid drained from the peas may be used in making this broth in addition to the water used. Add a bit of bay leaf, a stalk of celery, 1/4 onion, 1 t salt and a dash of pepper, after the meat has been cooking an h or more. If desired I c tomatoes may be added also.

Turnips - German Fashion

Wash, pare and dice 4 turnips; put 2 T butter or oil in a frying pan, when hot add the turnips and shake over the fire until golden brown in color. Turn them into a sauce pan and add 1 pint of broth from the boiling beef. Cook slowly until tender, about 1/2 h. Melt 3 T butter in the pan in which the turnips were browned, add 4 T flour, and stir until well browned, then add slowly the liquid drained from the turnips. Add 1 t onion juice, 1 t salt and a dash of pepper. Add the turnip cubes, heat thoroughly and serve.

Steamed Fruit Roll

Sift together 2 c flour, 1/2 t salt and 3 t baking-powder; rub in 1 T butter and mix with milk or water, about 3/4 c into a stiff dough. Toss onto a floured board, pat into a sheet about 1/2 inch thick, cover with raspberry jam, strawberry preserves, or any fruit as desired, roll up like a jelly roll, pinching the ends tightly to keep in the fruit. Steam 1 h. Serve with lemon sauce.

Lemon Sauce

One T cornstarch, 1/2 t salt, 1/2 c sugar, 1 c boiling water, 1/2 T butter and the juice of 1 lemon. See Nutmeg Sauce, Lesson 137.

Preparing The Meal

Immediately after lunch prepare the meat for boiling and if a fireless cooker is available place it in it; if not, slowly cook over the simmer burner. Also make the savory rice croquettes for Sunday breakfast and set away until needed. About 1 1/4 h before dinner make the fruit roll and steam over the meat. Wash and pare the potatoes and put in part of the steamer, keeping the roll to one side. Wash, pare and dice the turnips, brown, then add the stock and cook slowly until tender. Add the noodles to the broth, allowing 1/2 h at least for their cooking. Make the lemon sauce for the pudding, finish the turnips, cut some gingerbread and place on the table. When the noodles are done serve the soup, then the rest of the dinner.

If the pudding is not done when ready to serve the soup, place very carefully over hot water for longer cooking.