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Nudeln with Cream

Half pound sifted flour, one cup milk, two ounces butter, three eggs, one saltspoon slat and one saltspoon grated nutmeg. Place all the above in a basin, then briskly stir with a wooden spoon until a firm, clear paste without grains. Lightly flour a corner of the table, drop the paste over it and let dry for ten minutes. Divide into four equal parts, then with a pastry roller roll out each piece as thin as you possibly can. Let dry again for fifteen minutes. Then cut into two-inch lozenge-shaped pieces. Have two quarts boiling water in a pan with a teaspoon slat; plunge in your nodal and boil six minutes, or till very tender. Remove with a skimmer, drain thoroughly. Place on a hot dish, spread a tablespoon fresh butter over them and serve with cream (cold) or milk.