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Noodles

flour teaspoon salt 1 egg cayenne slight grating of nutmeg Beat egg. Add seasonings and enough flour to make a stiff dough. Work on floured board until smooth and elastic. Cut a small portion and roll thin as a wafer. Cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes. Serve hot in soups.

This paste may be spread on the bottom of inverted dripping pans and baked in a quick oven. Crease before removing from pan.