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Glitscher

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      Title: GLITSCHER
 Categories: Vegetables, German
      Yield: 4 Servings
 
      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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