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POTATO FLOUR NOODLES

(Passover Dishes) - (The International Jewish Cook Book)







Take three eggs, beat until a light yellow and add one-half cup of
potato flour and one-half cup of water, beat well. Heat a frying-pan,
grease well and pour in the batter; fry in thin leaves or wafers. Cool,
cut thin as noodles. Just before serving soup, strain, then let it come
to a boil and add noodles and let soup again come to a boil and serve.











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