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Noodles

Beat 2 eggs without separating, add 4 tablespoonfuls of cold water and a pinch of salt. Stir in sufficient sifted bread flour to make a very stiff dough. Knead well, then roll out until in a sheet almost as thin as paper. Let lie on the board for about twenty minutes, until the outside is slightly dried so that it will not stick together when folded. If allowed to stand too long until quite dry it becomes brittle and breaks badly.

Roll loosely like a jelly roll. Use a very sharp knife and shave across the roll in thin shavings, remembering that when cooked they will swell to at least three times their first size. Shake and spread out on the board and let stand again for fifteen minutes. Should there be more than sufficient for immediate use spread them on paper or a shallow pan and let stand on the warming shelf until bone dry, when they may be put aside in jars to be used at any time in the same way as macaroni. Have ready a kettle of rapidly boiling salted water. In this sprinkle the noodles and keep at a rapid boil until quite tender-about twenty minutes. In the meantime dice 2 or 3 slices of stale bread and fry pale brown in a little butter. Drain the noodles and spread on a hot platter in alternate layers with the croutons, pouring over all a little melted butter. This simple dish may be varied by using a white or a tomato sauce, grated cheese or fried onions in place of the browned bread.