Beat two eggs slightly, add two tablespoon-fids of milk, and half a teaspoonful of salt. Stir in flour enough to make a very stiff dough. Knead it till stiff as possible. Roll it out into rectangular pieces and so thin you can see through it. Lay them on a napkin half an hour until they are dry, but not brittle. Rub over with a little flour so it will not stick. Roll up tight and hard, and then slice off from the end about one-eighth of an inch thick. Shake them out till long and straight. Put them into boiling salted water, stir them at first to prevent sticking, and cook until they swell and come to the top of the water. Skim them out into a dish for serving. Melt half a cup of butter in a frying pan, put half a slice of bread, crumbled finely, in the butter, stir until golden brown, then spoon up butter and bread and pour over the noodles. Pass sapsago cheese with the noodles.

If any be left over, warm it in butter until a delicate brown, and stir in three or four beaten eggs; serve as soon as firm. This makes a nice relish for supper.