To make nudels is an extremely sim- ple 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✪ Nudels (Noodles) and stir together to make it a stiff yellow dough. Tiien 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 knite blade, dust it all over with flour, cut it into bands and lay one on top of the otiier — 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. make it a prettier color and show up the nudels better \jmi in a tabiespooniul of burnt sugar coloring. Let u boil a^ain and fifteen minutes before dinner tinie 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. 566 — Be^ns Baked in Jars, or Boston Baked, or Potted Beans. 565— Nudel or Noode! Soup. It has no particular, or special flavor- ings beyond the nudels or fiouilles 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, skiui off all the grease, add a spoonful or two of tomato juice or catsup, salt and white pepper and a little flour thickening✪ Nudel or Noodle Soup, and if you wish to I We see this dish with all these names [and others besides in hotel bills-of-fare. This is something that we can never have at this little summer house, for the cooking arrangements arc not right. There is a very wide-spread custom among hotel-keepers of having baked j beans and brown bread served hot for Sunday breakfast. It is generally I thou^h^ that a brick o-.eji is an indis- pensable requirement for the b:iking, yet at the Rati i burn House at the Moun- tain Gap, we used to bake beans most j)erfectly in the range in which the night- watchman kept up a slow fire all night. On account of the expense of fuel we only baked once a week and then used two jars of a larger size, than is ordi- narily required, that there might be cold beans for several days after. For a gal- ion jar take : 8 cups of navy beans (14 cents.) Y'l cup molasses (2 cents.) I tablespoon salt. Y2 pound salt pork ✪ Baked Beans in Jars {5 cents.)

AI-modernized reading of the original text

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 teaspoonful 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 knite 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 sieve, and if to go in a very clear soup or consomme (139) they can be parboiled separately first and dipped up with a skimmer. make it a prettier color and show up the nudels better in a tablespoonful of burnt sugar coloring. Let it boil again and fifteen minutes before dinner tinie 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. 566 — Beans Baked in Jars, or Boston Baked, or Potted Beans. 565— Nudel or Noode! Soup. 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, skiui 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 I We see this dish with all these names [and others besides in hotel bills-of-fare. This is something that we can never have at this little summer house, for the cooking arrangements arc not right. There is a very wide-spread custom among hotel-keepers of having baked j beans and brown bread served hot for Sunday breakfast. It is generally thought that a brick oven is an indispensable requirement for the b:iking, yet at the Rati i burn House at the Mountain Gap, we used to bake beans most perfectly in the range in which the nightwatchman kept up a slow fire all night. On account of the expense of fuel we only baked once a week and then used two jars of a larger size, than is ordinarily required, that there might be cold beans for several days after. For a galion jar take : 8 cups of navy beans (14 cents.) Y'l cup molasses (2 cents.) I tablespoon salt. Y2 pound salt pork {5 cents.)

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Nudels (Noodles)Nudel or Noodle SoupBaked Beans in Jars

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