Fingerhuetchen

• 1 egg
• ⅔ cup flour (about)
• ¼ teaspoon salt

Beat egg slightly, add salt, and flour enough to make a stiff dough. Roll out thin, like noodle dough, and leave on board to dry.

Fold dough in three equal parts and cut into small circles with a floured thimble. Toss lightly with fingers to separate circles and fry in deep hot fat until brown, or place in a pan, plentifully greased, and bake in a very hot oven and cool and serve with s