Recipe - Glitscher

3 md Raw potatoes
1 Three fourths pound Potatoes, boiled in their
jackets a day ahead
3 tablespoon To 4 tablespoon (heaping) flour
2 Eggs
One fourth cup Water
Salt

So called for their wellknown propensity to slip ('glitschen') off one's
plate, 'Glitscher' are also called 'Wetzsteine' (whetstones) because they
are more or less the same shape (although shorter) as the oldfashioned
sharpening stones used for a sickle or scythe blade.

Grate the raw potatoes into a bowl full of water, then place in a coarse
muslin bag or wrap in a rolledup dishtowel, and wring out thoroughly. The
boiled potatoes should be cooked a day in advance, then peeled and grated
on the following day. Combine the two, along with the flour, eggs, and
water, and mix thoroughly; season with salt. Shape the dumplings with wet
hands. The dumplings should be fairly long and pointed at both ends. Cook
in simmering salted water for about 20 minutes.

Makes 4 to 6 servings.

From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking
Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini