There was a rather funny passage of comment and rejoinder not long since between certain New York and Philadelphia editors, occasioned by the former having seen "Nudels" somewhere for the first time and the latter remarking that his friend would see nudels or noodles very frequently indeed if he would visit the good land of Pennsylvania. It is just barely possible that neither of these had ever recognized "nudels" in the French nouilles soup of their several city hotels and restaurants. Undoubtedly German nudel is the proper word and the nudel is the original German home-made macaroni.

To make nudels is an extremely simple matter if you start right and there is no real need of the trouble being taken of drying the dough before or after shredding it. Drop the yolks of two eggs in a cup, add flour by the teaspoon-ful and a little salt and stir together to make it a stiff yellow dough. Then turn it out on to the table and work more flour in as long as the yolks will take up any. Next, roll out the lump till it is as thin as a knife blade, dust it all over with flour, cut it into bands and lay one on top of the other - the flour keeps them from sticking together - and then with a sharp knife cut off the nudels in shreds no thicker than straws and all of one length, which will be the width of the bands of dough. Shake the shreds apart and dust with flour and slide them into a dry pan to keep until the soup is ready to receive them. Any surplus flour may be got rid of by shaking the nudels around in a seive, and if to go in a very clear soup or consomme (139) they can be parboiled separately first and dipped up with a skimmer.