Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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