Fritters Of Neudel Recipe

Instructions

1. Make a pound of flour into nudel pastry, as already directed.
2. Cut it into thin strips; boil one pint and a half of cream or new milk in a saucepan.
3. Dissolve in it 6 ounces of fresh butter, add 1/4 of a pound of loaf sugar which has been well rubbed upon the rind of a large fresh lemon, and a pinch of salt.
4. Drop the pastry into the boiling liquid, and simmer gently for three-quarters of an hour, until it has become a stiff paste.
5. Take it from the fire, and when it is cool, stir briskly in with it the well-beaten yolks of 6 eggs.
6. Spread it out on a large buttered baking-tin, about a quarter of an inch thick, and bake in a moderate oven; when brightly colored, take it out, divide it in halves, put one-half upon a large flat dish, spread some jam thickly over, place the other half upon it, pressing it lightly with the fingers, and when quite cold, stamp it in small shapes with an ordinary pastry-cutter.
7. Serve neatly arranged on a napkin.
8. These cakes should be prepared the day they are wanted for use, as they do not improve with keeping.
9. Time to bake, twenty minutes.
10. Sufficient for eight or ten persons.