Frimsels. Time—¾ hour.
1 egg, salt, flour.
Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for ¼ of an hour, and with a sharp knife shave off extremely fine strips. Let these dry, and add them to the soup when boiling ¼ of an hour before serving.