Beat one large egg slightly with one-fourth teaspoon of salt, add enough
flour to make a stiff dough; work it well for fifteen or twenty minutes,
adding flour when necessary. When the dough is smooth place on slightly
floured board and roll out very thin and set aside on a clean towel for
an hour or more to dry. Fold in a tight roll and cut crosswise in fine
threads. Toss them up lightly with fingers to separate well, and spread
them on the board to dry. When thoroughly dry, put in a jar covered with
cheese cloth for future use. Drop by handfuls in boiling soup, ten
minutes before serving.

Noodles for vegetables or for puddings are made in the same way, but to
each egg, one-half egg-shell full of cold water may be added. The strips
are cut one-half inch wide.


PLAETCHEN

Take noodle dough, roll out thin in same manner as noodles, when dry cut
in three-inch strips, place the strips on top of one another, then cut
into one-half inch strips, crosswise, cut again to form one-half inch
squares. Dry same as noodles. Drop by handfuls in boiling soup.


KREPLECH OR BUTTERFLIES

Roll noodle dough into pieces two and one-half inches square. Place on
each one tablespoon of force-meat, then fold squares into three corned
pockets, pressing edges well together. Drop in boiling soup or salted
water and boil fifteen minutes.