- 3½ lbs. of boiled potatoes
- 1½ cups of roll crumbs
- ½ roll cut into cubes
- ⅛ lb. of butter
- 3–4 eggs
- ½ tsp. of onion
- 1 pinch of pepper
- 1 heaping tbsp. of salt
- ½ cup of flour
- Salt water
Preparation: The potatoes are boiled, peeled and grated when they are cooled off or mashed while still hot. When cold, 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.
No. 24—ANOTHER KIND OF POTATO DUMPLINGS.
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.
No. 25—RAW POTATO DUMPLINGS.
Quantity for 6 Persons.