FOR FRIDAY’S LUNCH
BUTTERED VEGETABLE NOODLES. Sift 4 level cups plain flour into a basin with 1 level teaspoon salt. Cook 1 bunch spinach, drain well, then rub through a sieve. Beat 2 eggs a little, add 1 cup spinach puree, add to flour and form into a smooth dough. Cover with a cloth, allow it to stand for 1 hour. Roll out very thinly and brush over with a little dry flour. Allow to stand a little longer, then roll up like a Swiss roll and cut into fine shreds. Place in plenty of boiling salted water and cook for about 20 minutes or until tender. Drain and place in a deep dish and pour over a little melted butter. These noodles can be placed in bottles after they have dried thoroughly and cooked when required.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400821.2.105.3
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Wairarapa Times-Age, 21 August 1940, Page 8
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137FOR FRIDAY’S LUNCH Wairarapa Times-Age, 21 August 1940, Page 8
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