1/2 lb. broad egg noodles
2 eggs
4 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/4 tsp. cinnamon
1/3 c. slivered blanched almonds
1/2 c. chopped golden raisins
1/4 c. candied citrus peel
1 firm apple, peeled, coarsely chopped
5 tbsp. melted butter
1/4 c. fine bread crumbs
Butter

Cook noodles in rapidly boiling water for about 5 minutes until tender. Drain well. Beat eggs with sugar, lemon juice, lemon rind and cinnamon and combine with the drained noodles. Then add the melted butter, toss well and blend in all other ingredients except bread crumbs.

Turn the mixture into a buttered baking dish, sprinkle with bread crumbs and top with a few small pats of butter. Bake at 400 degrees for about 45 minutes until nicely browned and crusty. Makes 4 servings.