Potato and milk noodles

MILK OR POTATO NOODLES

Boil seven or eight potatoes, peel and let them stand several hours to
dry; then grate them and add two eggs, salt and enough flour to make a
dough thick enough to roll. Roll into long, round noodles as thick as
two pencils and cut to length of baking-pan. Butter pan and lay noodles
next to each other; cover with milk and lumps of butter and bake fifteen
minutes, till yellow; serve immediately with bread crumbs browned in
butter.