Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Raw potatoes 2 Eggs
1 3/4 lb Potatoes, boiled in their 1/4 c Water
-jackets a day ahead Salt
3 tb To 4 tb (heaping) flour

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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