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.

NOODLES AND MUSHROOMS

Make broad noodles, boil and serve with melted butter spread over the noodles and this sauce: 

Brown a tablespoon of butter in the skillet, add one-half tablespoon of flour, then liquor of mushrooms, pinch of salt and pepper.  When smooth, add mushrooms.  Let boil and serve in a separate dish.  When serving, a spoon of mushrooms is to be put over each portion of noodles.

GEROESTETE FERVELCHEN PFAeRVEL (EGG BARLEY)

Make just as you would a noodle dough, only stiffer, by adding and working in as much flour as possible and then grate on a coarse grater.  Spread on a large platter to dry; boil one cup of egg barley in salt water or milk, which must boil before you put in the egg barley until thick.  Serve with melted butter poured over them. (A simpler and much quicker way is to sift a cup or more of flour on a board; break in two eggs, and work the dough by rubbing it through your hands until it is as fine as barley grains.)

PFAeRVEL—­FLEISCHIG

Make as much egg barley as required.  Heat two tablespoons of fat, add one-quarter cup of onions, fry until golden brown, add the dried egg barley and brown nicely.  Place in a pudding-dish, add three cups of hot soup stock or water to more than cover.  Bake in a moderate oven about one hour or until the water has nearly all evaporated and the egg barley stands out like beads and is soft.  The onion may be omitted.  Serve hot in place of a vegetable.

KAESE KRAEPFLI (CHEESE KREPLICH)

Make a dough of one egg with a tablespoon of water; add a pinch of salt; work this just as you would noodle dough, quite stiff.  Sift the flour in a bowl, break in the egg, add the salt and water, mix slowly by stirring with the handle of a knife, stirring in the same direction all the time.  When this dough is so stiff that you cannot work it with the knife, flour your noodle board and work it with the hollow of your hands, always toward you, until the dough is perfectly smooth; roll out as thin as paper and cut into squares three inches in diameter.  Fill with pot cheese or schmierkaese which has been prepared in the following manner:  Stir up a piece of butter the size of an egg, adding one egg, sugar, cinnamon, grated peel of a lemon and pinch of salt, pounded almonds, which improve it; fill the kraepfli with a teaspoon, wet the edges with beaten egg, fold into triangles, pressing the edges firmly together; boil in boiling milk; when done they will swim to the top.  Eat with melted butter or cream.