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NOODLE KUGEL

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Cook three cups of broad noodles in salted boiling water ten minutes.
Drain and add three-fourths cup of chicken or goose fat and four eggs,
well beaten. Place in a well-greased iron pot and bake until the top of
the kugel is well browned. Serve hot with raspberry jelly or stewed
fruit of any kind.











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