3 md Raw potatoes
1 3/4 lb Potatoes, boiled in their
-jackets a day ahead 3 tb To 4 tb (heaping) flour
2 Eggs
1/4 c Water
Salt So called for their well-known 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 old-fashioned 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 rolled-up 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