Friday, June 3, 2011


Beat 1 egg slightly, add 1/2 teaspoon salt and Flour enough to make a very stiff dough. Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in 1 pint salad oil. Drain on soft paper.

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