NOODLE RING.

Taranaki Daily News, 8 September 1934, Page 18 (Supplement)

NOODLE RING.

In summer one of the simplest and at the same time most delicious dishes is noodle ring, filled with creamed chicken or fish. It has a special air and yet is easy to make and may substitute for potatoes in the menu on which it is served. Take three cups uncooked noodles, three-quarters cup milk, threequarters teaspoon salt, one-eighth teaspoon pepper, 1 tablespoon melted butter, three eggs. Cook noodles in rapidly boiling water (salted) until tender. Drain well. Add the milk, salt, pepper and butter, then add the eggs, beaten until light. Place in a well-buttered ring mold, set in a pan of hot water and bake in a moderate oven, until firm but not brown, about 45 minutes. Turn out onto a hot platter. Fill the ring with creamed chicken or fish. FRUIT SOUP. Three-quarters cup cherry juice, threequarters cup pineapple juice, half cup orange juice, two pounds lemon juice, two and a-half pounds sugar, one-sixth teaspoon salt, two pounds gelatine, half cup cold water, one and a half cups boiling water. Soak gelatine in cold water and dissolve in boiling water. Add fruit juices, sugar and salt and chill in refrigerator. Before serving beat with a fork, then turn into tall thin glasses or bouillon cups.