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the mashed potatoes are mixed well with roll crumbs, eggs, onion, pepper, salt, the ⅛ lb. of melted butter and the flour. The roll cubes are fried in butter crisp and yellow. These pieces are put in the middle of dumplings formed of the mashed potatoes, rolled in flour and cooked in salt water 15 to 20 minutes in an open kettle. The water must be boiling when the dumplings are put in.
Remarks: Try a dumpling; if it does not hold together, add more flour. The dumplings must be taken out of the water as soon as done. Serve hot.
Quantity for 6 Persons.
- 3½ lbs. of boiled potatoes
- 1/12 lb. of butter
- 4–5 eggs
- 1 pinch of nutmeg
- 1 tbsp. of salt
- 2 cups of flour
- 1 roll cut into cubes
- Salt water for cooking
Preparation: The potatoes are boiled, peeled and grated. When they are cold, butter, eggs, nutmeg, salt and flour are stirred in. The roll cubes are fried in butter until crisp, then medium sized dumplings are formed from this mixture with the roll cubes in the center. Dip your hands into flour and make the dumplings round and firm, then roll them in flour and boil them in an open kettle 15 or 20 minutes. The salt water must boil briskly before the dumplings are put in.
Remarks: Try a dumpling first and if it does not hold together add more flour. Sour roast goes nicely with potato dumplings.
Quantity for 6 Persons.
- 5 lbs. of large potatoes
- 1½ pts. of milk
- ⅛ lb. of fine farina
- 1 tbsp. of salt
- 1 roll cut into cubes
- Salt water for cooking
- 3 eggs
Preparation: The raw potatoes are peeled, grated and pressed dry in a cloth. Bring the milk to boil, pour in the farina slowly and boil it 3 to 4 minutes, stirring constantly. Mix the grated potato with the boiling farina, yolks of eggs, salt and beaten whites of eggs. Fry the roll cubes in butter very crisp. Rinse your hands in cold water, make dumplings from the mixture with the roll cubes in the center. While the dumplings are being made the salt water is brought to boil and the dumplings are put in for 15 to 20 minutes. Do
