Three cupfuls of fresh noodles, three quarts of salted boiling water,
bread-crumbs, butter size of an egg.
Throw a few of the noodles at a time into the boiling salted water, and
boil them until they are done, separating and shaking them with a large
fork to prevent them from matting together. Skin them out when done, and
keep them on a warm dish in a warm place until enough are cooked in a
similar manner. Now mix the butter (in which the bread-crumbs were
fried) evenly in them; put them on the platter on which they are to be
served, and sprinkle over the top bread-crumbs fried or _sautéd_ in some
hot butter until they are of a light-brown color. This is a very good
dish to serve with a fish, or with almost any meat, or it can be served
as a course by itself; or the noodles can be cooked as macaroni, with
cheese.