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FOR THE EGG BARLEY: Beat the egg with the salt slightly and add enough flour to make a very stiff dough.
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Knead it into a hard ball and grate on a coarse grater.
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Toss the shreds lightly on a board and let them dry for several minutes.
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Drop gradually into a boiling soup or milk, stir, and cook 5 to 8 minutes, or until done.
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These quick noodles may be made in a large quantity and dried thoroughly, then stored for later use.
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FOR THE EGG DROPS: Beat the egg and then beat in the remaining ingredients.
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Pour slowly from the end of a spoon in a thin stream into a simmering soup or milk and let cook 2 to 3 minutes.
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If poured from a height, the shape of the drops will be improved.
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FOR THE HRYBOK (Omelet Noodles) Cream the butter and add the egg yolks, one at a time, beating well after each addition.
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Mix in the remaining ingredients.
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Beat the egg whites until stiff, and fold into the mixture.
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Butter a large pan and heat it well, and then pour the mixture into it.
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Bake in a moderate oven 350F until the omelet is set.
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Cool and slice it into noodles.
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Serve with a clear soup.
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FOR THE RICE BALLS: Rub the rice through a sieve.
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Add the remaining ingredients and mix thoroughly.
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Drop the mixture in small portions from a spoon into a simmering soup and let it cook 2 to 3 minutes.
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If desired, the mixture may be shaped into tiny balls about the size of small marbles and cooked in salted simmer water.
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Place a few balls in each serving of soup.
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FOR THE MARROW BALLS: Remove the cooked marrow from the bones and use about 2 Tablespoons of it.
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Melt the marrow and combine with the remaining ingredients.
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Add enough bread crumbs to make the mixture of the right consistency to shape into balls.
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Make the balls the size of small marbles.
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Cook them in a simmering soup for about 2 minutes.
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The balls may be cooked in salted simmering water and added to each serving of soup.
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FOR THE LIVER BALLS: Follow the recipe for Marrow Balls, but omit the marrow and use 1/2 cup ground fresh liver.
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Flavor the mixture with a few drops of onion juice.
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FOR THE POTATO DUMPLINGS: Combine all the ingredients and season to taste with salt and pepper.
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Place the mixture on a floured board and shape into rolls of pencil thickness.
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Cut into 2 inch lengths.
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Cook in salted boiling water until the dumplings float to the top.
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Drain.
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FOR THE EGG BALLS: Mash the egg yolks to a smooth paste and combine with the remaining ingredients.
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Season to taste with salt and pepper.
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Shape the mixture into tiny balls, roll them in flour, and pan fry in hot butter.
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NOODLE PUFFS: Follow the recipe for Lokshyna (Egg Noodles).
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Roll the dough, but do not dry it as for noodles.
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Fold the dough in half and cut out small rounds through the double thickness, using a very small cookie cutter or a large thimble dipped in flour.
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Press the edges so that they hold together.
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Fry in deep fat to a delicate golden color.
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Drain on absorbent paper.
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These puffs are good with chilled fruit soups.
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CROUTONS: Remove the crusts from slices of dry bread, and butter the bread generously.
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Cut into cubes and brown in a moderate oven 350F Put several croutons into each serving of soup, or serve them separately.
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For flavored croutons, rub the bread with a clove of garlic before buttering and toasting it.
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CROUTONS FOR FRUIT SOUPS: Remove the crusts from dry rolls or slices of dry bread and cut into finger lengths.
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Dip in a mixture of slightly beaten egg and cream, then pan fry in hot butter on both sides.
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Sprinkle with sugar.