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SCALLOPED NOODLES AND PRUNES

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







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.











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