These are virtually the same, the former being a French adaptation of the original German paste; but national tastes have served in a measure to modify the shapes and applications, as will be seen in the following recipes, which are classified, in order to avoid confusion, into noodles, nudles and dampf-nudels. The paste is similar in all cases, consisting essentially of eggs and flour.

Baked Noodles

Boil a sufficient quantity of noodles in water, drain thoroughly, and put them in a stewpan with enough cold milk to cover; two ounces of butter, about four ounces of grated Parmesan cheese, and pepper and grated nutmeg to taste. Toss the noodles over the fire for several minutes, then pile them on a hot dish, strew plenty of grated breadcrumb over, and brown them in a brisk oven. Serve very hot.

Noodles With Parmesan Cheese

Put two ounces of butter into a saucepan placed on a hot stove, and when melted, mix in one and one-half ounces of flour, a little salt, a very little cayenne and a teacupful of milk. Work these to a firm paste and add three eggs and four ounces of grated Parmesan cheese. Have ready a saucepan of boiling water, take the preparation up in small quantities with a spoon, drop them in the boiling water and boil for a quarter of an hour. Take them out, drain, place them on a hot dish, garnish with a folded napkin or fancy dish-paper, and serve with a sauceboatful of rich brown sauce.

Nudels

Although made of the same kind of paste as the noodles, the peculiarity of these according to German ideas is that they are cut into shreds or thin strips. Mix in a basin one teaspoonful of salt with one-half pound of flour, then mix in four beaten eggs and work the dough until smooth. Dredge flour over a paste-board, place the dough on it and knead well. Roll the dough very thin and then twist it up like a rolled jelly-cake, cut half the roll into strips one-half inch thick and the other into strips one-fourth inch thick, place the wider strips of paste in a saucepan of boiling water and boil for fifteen minutes. Put one-fourth pound of butter into a flat stewpan, and when blue smoke arises, throw in the narrow strips of paste and fry till lightly browned. Turn the boiled strips of paste, when done, on a sieve, drain and lay on a hot dish on which has been placed a folded napkin or an ornamental dish-paper. Next, drain the other strips as free from fat as possible and pile on the top of the boiled ones. Strew powdered sugar over them, and serve with cream.

Dampf-Nudels, Polish Style

Put one and one-half pounds of dampf-nudel paste and set it in a warm place to rise. Then turn out on a floured board and work it well with the hands for a few minutes; let it get quite cold, roll out very thin and with a small tin cutter, cut it into rounds. Have prepared some apple marmalade reduced and mixed with rum, put a • little of this on each round, fold over the paste and turn them upside down on a buttered baking-sheet. Place where they will keep warm for forty-five minutes to rise, then brush them over with warm butter, put them with the baking-sheet into a moderate oven and bake until done. Remove the baking-sheet, dredge a little fine sugar over them, glaze slightly, lay a napkin over a dish and place them on in a pyramidal form, and serve.

Italian Paste

What is known by this name is merely an admixture of fine wheat flour and water, used chiefly in the manufacture of macaroni and vermicelli.

Macaroni Paste

This consists essentially of the best white flour moistened with water. It is most generally known as Italian paste.