It has no particular or special flavorings beyond the nudels or nouilles paste. Make as rich a broth as the meat and bones at your disposal will allow, by boiling them several hours, with a bunch of the ordinary soup vegetables and a stalk of celery. Strain the broth into a clean saucepan, skim off all the grease, add a spoonful or two of tomato juice or catsup, salt and white pepper and a little flour thickening, and if you wish to make it a prettier color and show up the nudels better put in a tablespoonful of burnt sugar coloring. Let it boil again and fifteen minutes before dinner time throw in the nudels and let cook until time to serve.

At the Monegaw White and Black Sulphur Springs Hotel, I used to make nudel soup almost daily for a poor lady in the last stage of consumption who could eat a plateful of this farinaceous sustenance every day for weeks after she was past every other kind of food.