-
1
FOR THE EGG BARLEY: Beat the egg with the salt slightly and add enough flour to make a very stiff dough.
-
2
Knead it into a hard ball and grate on a coarse grater.
-
3
Toss the shreds lightly on a board and let them dry for several minutes.
-
4
Drop gradually into a boiling soup or milk, stir, and cook 5 to 8 minutes, or until done.
-
5
These quick noodles may be made in a large quantity and dried thoroughly, then stored for later use.
-
6
FOR THE EGG DROPS: Beat the egg and then beat in the remaining ingredients.
-
7
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.
-
8
If poured from a height, the shape of the drops will be improved.
-
9
FOR THE HRYBOK (Omelet Noodles) Cream the butter and add the egg yolks, one at a time, beating well after each addition.
-
10
Mix in the remaining ingredients.
-
11
Beat the egg whites until stiff, and fold into the mixture.
-
12
Butter a large pan and heat it well, and then pour the mixture into it.
-
13
Bake in a moderate oven 350F until the omelet is set.
-
14
Cool and slice it into noodles.
-
15
Serve with a clear soup.
-
16
FOR THE RICE BALLS: Rub the rice through a sieve.
-
17
Add the remaining ingredients and mix thoroughly.
-
18
Drop the mixture in small portions from a spoon into a simmering soup and let it cook 2 to 3 minutes.
-
19
If desired, the mixture may be shaped into tiny balls about the size of small marbles and cooked in salted simmer water.
-
20
Place a few balls in each serving of soup.
-
21
FOR THE MARROW BALLS: Remove the cooked marrow from the bones and use about 2 Tablespoons of it.
-
22
Melt the marrow and combine with the remaining ingredients.
-
23
Add enough bread crumbs to make the mixture of the right consistency to shape into balls.
-
24
Make the balls the size of small marbles.
-
25
Cook them in a simmering soup for about 2 minutes.
-
26
The balls may be cooked in salted simmering water and added to each serving of soup.
-
27
FOR THE LIVER BALLS: Follow the recipe for Marrow Balls, but omit the marrow and use 1/2 cup ground fresh liver.
-
28
Flavor the mixture with a few drops of onion juice.
-
29
FOR THE POTATO DUMPLINGS: Combine all the ingredients and season to taste with salt and pepper.
-
30
Place the mixture on a floured board and shape into rolls of pencil thickness.
-
31
Cut into 2 inch lengths.
-
32
Cook in salted boiling water until the dumplings float to the top.
-
33
Drain.
-
34
FOR THE EGG BALLS: Mash the egg yolks to a smooth paste and combine with the remaining ingredients.
-
35
Season to taste with salt and pepper.
-
36
Shape the mixture into tiny balls, roll them in flour, and pan fry in hot butter.
-
37
NOODLE PUFFS: Follow the recipe for Lokshyna (Egg Noodles).
-
38
Roll the dough, but do not dry it as for noodles.
-
39
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.
-
40
Press the edges so that they hold together.
-
41
Fry in deep fat to a delicate golden color.
-
42
Drain on absorbent paper.
-
43
These puffs are good with chilled fruit soups.
-
44
CROUTONS: Remove the crusts from slices of dry bread, and butter the bread generously.
-
45
Cut into cubes and brown in a moderate oven 350F Put several croutons into each serving of soup, or serve them separately.
-
46
For flavored croutons, rub the bread with a clove of garlic before buttering and toasting it.
-
47
CROUTONS FOR FRUIT SOUPS: Remove the crusts from dry rolls or slices of dry bread and cut into finger lengths.
-
48
Dip in a mixture of slightly beaten egg and cream, then pan fry in hot butter on both sides.
-
49
Sprinkle with sugar.
