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Noodle Balls

Roll the noodle paste as directed above, fold it double and with a tin cutter make circles about one-fourth inch in diameter. Toss these balls into hot fat, using a wire frying basket. In about a minute they will turn a delicate brown and puff into balls. Drain on soft paper and serve with soup. As these soften quickly, it is better not to put them in a tureen, but pass them after soup has been served.

PÂTÉ À CHOUX-Heat one-half teaspoon each of lard and butter and two and one-half tablespoons of milk. When at the boiling point add one-fourth of a cup of flour and a pinch of salt. Stir constantly, remove from fire and stir in an egg, unbeaten, and continue stirring until the egg is well mixed with the other ingredients. When cool, drop small pieces from tip of teaspoon into deep, boiling fat. When brown and crisp, drain on brown paper. If desired, two tablespoons of grated Parmesan cheese may be added to this recipe.