NOODLES

a product of increasing popularity which originated in Germany and has been in use there for centuries. They resemble the flat forms of Italian paste described in the article on Macaront. They differ, however, in two important. respects—they are made from ordinary wheat-flour instead of semolina and (if of commercial manufacture) they must, by United States standards, contain not le than 5% of egg solids (exclusive of the shells), this regulation applying whether they are called ‘‘egg noodles’’ or simply ‘‘noodles.’’ As an egg is nearly three quarters water, this requirement signifies that each pound of noodles must represent the inclusion of about two eggs of average size. Dried eggs, both domestic and imported, are generally used. If noodles contain le than 5% of egg solids, they must be sold as ‘‘plain noodles’”’ or ‘‘water noodles.’’ A device to be guarded against is the addition of yellow dye in order to give the appearance of egg content. Noodles are retailed both in bulk and packages—chiefly in strips of three standard sizes, the smallest one-sixteenth inch in width and the largest one-half inch, but also in fancy shapes, ‘‘alphabets,’’? ete. In manufacture, the dough is pre ed through rollers into large thin sheets, cut into various sizes and forms by special machines, and then carefully and thoroughly dried. Properly made, they will keep for six months or even longer if stored in a cool, dry place and protected from changes of atmosphere. Until a few years ago it was the custom to import noodles from Germany, but domestic manufacturers now supply the market. New York, Philadelphia, Chicago, and Cleveland are among the most important centers of the industry, which is of considerable proportions as housewives find it cheaper and easier to buy noodles than to make them. Noodles of the best grades, made of fresh eggs and selected wheat-flour, are highly nutritious and are so easily digested even by delicate stomachs that they are frequently recommended for invalids and convalescents. The ‘*fine’’ size is much used in soups, tasting particularly good in bouillon and consommé. The broader types are frequently served as a separate dish—cooked in slightly salted, boiling water. for service either with meats or with cooked berries, ete.; or baked like macaron) with cheese; or stewed with tomatoes and butter — and fashioned into sweet dishes such as noodle charlotte.