MILK OR POTATO NOODLES

Boil seven or eight potatoes, peel and let them stand several hours to dry; then grate them and add two eggs, salt and enough flour to make a dough thick enough to roll. Roll into long, round noodles as thick as two pencils and cut to length of baking-pan. Butter pan and lay noodles next to each other; cover with milk and lumps of butter and bake fifteen minutes, till yellow; serve immediately with bread crumbs browned in butter.

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