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German Noodles

Mix 3 fresh eggs with as much flour as will make a stiff paste. Knead this well, using plenty of flour, until all moisture is absorbed. Roll as thin as paper, dry it near the fire, and cut into strips half an inch wide; poach these in a great deal of salted water, boiling for 5 minutes, drain them, serve in soup or alone, with a good sauce or entree.