te pepper, adding one
ounce good butter. Gently mix without breaking the noodles until the
butter is thoroughly dissolved, and serve.

NOODLES WITH CHEESE

If you make the noodles at home, use two eggs for the dough; if you buy
macaroni use one-quarter of a pound, cut up and boil in salt water; boil
about fifteen minutes; drain off the water and let cold water run
through them; grate a cup of cheese; melt a piece of fresh butter, about
the size of an egg, in a saucepan, stir in a heaping tablespoon of
flour, add gradually to this a pint of rich milk, stirring constantly;
take from the fire as it thickens. Butter a pudding dish, lay in a layer
of noodles, then cheese, then sauce, then begin with noodles again
until all is used up. Sprinkle cheese on top, a few cracker crumbs and
flakes of butter here and there. Bake until brown.

NOODLES AND APPLES

Peel and cut six apples. Take broad noodles made out of three eggs, boil
them fifteen minutes, drain, then mix with two tablespoons of fresh
butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,
then apples and so on until pan is filled, being careful to have noodles
on top. Put bits of fresh butter on top. Bake until apples are tender.
If so desired, a milchig pie crust may be made and used as an under
crust and when apples are tender and crust done, turn out on a large
platter with crust side on top.

SCALLOPED NOODLES AND PRUNES

Make broad noodles with three eggs. Boil until tender, drain, pouring
cold water through colander. Stew prunes, sprinkle with sugar and
cinnamon. In a well-greased baking-dish place one-quarter of the
noodles, bits of butter or other fat, add one-half of the prunes, then
another layer of the noodles, butter or fat, the remaining prunes, the
rest of the noodles. Pour over the prune juice and spread crumbs over
top and bake in a moderate oven until crumbs are brown.

NOODLES AND MUSHROOMS

Make broad noodles, boil and serve with melted butter spread over the
noodles and this sauce:

Brown a tablespoon of butter in the skillet, add one-half tablespoon of
flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
add mushrooms. Let boil and serve in a separate dish. When serving, a
spoon of mushrooms is to be put over each portion of noodles.

GEROESTETE FERVELCHEN PFAeRVEL (EGG BARLEY)

Make just as you would a noodle dough, only stiffer, by adding and
working in as much flour as possible and the