- 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 not cover the pot. The raw potato dumplings must be prepared quickly or they will turn black.
Remarks: They may be served with any kind of meat.
No. 26—UTILIZING REMNANTS OF POTATO DUMPLINGS.
The dumplings left over are sliced and fried in butter to a golden yellow color.
CHAPTER 12.
VEGETABLES.
The various preparations of vegetables.
Vegetables are known to be the best and most wholesome food.
Mushrooms, all kinds of cabbage, legumes are good for anemics. The legumes and cabbages must be washed well and scalded.
The Preservation of Vegetables During the Winter.