If you make the noodles at home, use two eggs for the dough; if you buy macaroni use one-quarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cup of cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoon of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens. Butter a pudding dish, lay in a layer of noodles, then cheese, then sauce, then begin with noodles again until all is used up. Sprinkle cheese on top, a few cracker crumbs and flakes of butter here and there. Bake until brown.
NOODLES AND APPLES
Peel and cut six apples. Take broad noodles made out of three eggs, boil them fifteen minutes, drain, then mix with two tablespoons of fresh butter. Add some cinnamon and sugar to noodles. Put a layer of noodles, then apples and so on until pan is filled, being careful to have noodles on top. Put bits of fresh butter on top. Bake until apples are tender. If so desired, a milchig pie crust may be made and used as an under crust and when apples are tender and crust done, turn out on a large platter with crust side on top.
SCALLOPED NOODLES AND PRUNES
Make broad noodles with three eggs. Boil until tender, drain, pouring cold water through colander. Stew prunes, sprinkle with sugar and cinnamon. In a well-greased baking-dish place one-quarter of the noodles, bits of butter or other fat, add one-half of the prunes, then another layer of the noodles, butter or fat, the remaining prunes, the rest of the noodles. Pour over the prune juice and spread crumbs over top and bake in a moderate oven until crumbs are brown.
NOODLES AND MUSHROOMS
Make broad noodles, boil and serve with melted butter spread over the noodles and this sauce:
Brown a tablespoon of butter in the skillet, add one-half tablespoon of flour, then liquor of mushrooms, pinch of salt and pepper. When smooth, add mushrooms. Let boil and serve in a separate dish. When serving, a spoon of mushrooms is to be put over each portion of noodles.
GEROESTETE FERVELCHEN PFÄRVEL (EGG BARLEY)
Make just as you would a noodle dough, only stiffer, by adding and working in as much flour as possible and then grate on a coarse grater. Spread on a large platter to dry; boil one cup of egg barley in salt water or milk, which must boil before you put in the egg barley until thick. Serve with melted butter poured over them. (A simpler and much quicker way is to sift a cup or more of flour on a board; break in two eggs, and work the dough by rubbing it through your hands until it is as fine as barley grains.)