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(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Take noodle dough, roll out thin in same manner as noodles, when dry cut
in three-inch strips, place the strips on top of one another, then cut
into one-half inch strips, crosswise, cut again to form one-half inch
squares. Dry same as noodles. Drop by handfuls in boiling soup.











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