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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.