Recipe - Noodles Jefferson

7 One half ga WATER; HOT
1 One fourth pound BUTTER PRINT SURE
2 One fourth pound CHEESE GRATED 1LB
9 pound NOODLE EGGS 5LB
3 tablespoon SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB
3 tablespoon SALT TABLE 5LB

1. ADD SALT AND OIL TO WATER; HEAT TO A ROLLING BOIL.

2. SLOWLY ADD NOODLES, STIRRING CONSTANTLY, UNTIL WATER BOILS AGAIN.
COOK ABOUT 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY.

3. ADD BUTTER OR MARGARINE, SALT, AND PEPPER TO NOODLES. STIR WELL.

4. ADD CHEESE, TOSS WELL. SERVE IMMEDIATELY.

Recipe Number: E01200

SERVING SIZE: Three fourths CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.