Noodle Fritters

From 1922:

Two cupfuls of cooked noodles, two eggs, salt and pepper.

Beat the eggs until light, add two tablespoonfuls of milk and seasonings. Melt butter or fat in an omelette pan, and when hot put in the noodles, browning slightly. Pour in the egg mixture and cook like a French omelet, pulling back the cooked portion to allow the liquid to run through. When it is firm all over turn like an omelet.

Serve as you would cereal fritters or potato cakes. Cinnamon sugar makes a tempting frosting.