Henry L. Schmick, e-mail message to Michael Miller.
On sundays and special days we always had chicken noodle soup
with butterballs and fresh rye bread. These recipes are from my
mother, Rosie Frank Schmick.
6 egg yolks
1 Tbsp water
1 cup flour (unsifted)
1/8 tsp. salt
Beat egg yolks, water and salt with fork until well blended. Add
flour and knead on floured board until smooth and flour is all mixed
in. Cut in 4 equal portions and roll out in rounds as thin as you
like. The thinner the dough, the finer the noodles will be. Place
on tea towel and spread on table or any flat surface and let dry
enough so that dough can be cut in half. Place one piece on the
other and roll, cut noodles, separate and let dry for 2 to 3 hours.
In later years she used a noodle machine from Germany which made
very consistant and fine noodles.
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