The remaining noodles (not cooked) may be unrolled and dried and later cooked in boiling salted water, drained and placed in a dish and browned butter, containing a few soft, browned crumbs, poured over them when served.

The very fine noodles are generally served with soup and the broad or medium-sized ones served with brown butter Germans usually serve with a dish of noodles, either stewed, dried prunes, or stewed raisins.

Both are palatable and healthful.
CREAM OF CELERY Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint of water, 1/2 hour or longer.

Mash celery and put through a fine sieve.

Add 1 pint of scalded milk, and thicken with a tablespoonful of flour, mixed with a little cold milk.