Mash two cups of boiled potatoes very smooth. Season
with salt and pepper and knead with a little flour to hold
together. Form into scones (small thick pancakes), and
place on half of each scone some well seasoned minced
meat, moistened with gravy✪ Bridies. Fold over the other half like
a turnover, pinch all around, and fry in hot fat until a nice
brown.
460. FARINA DUMPLINGS— GERMAN
Stir until smooth a cup of farina and a pint of milk. Boil
until thick; then remove from fire and add a little salt and
the yolk of an egg✪ Farina Dumplings. Beat well and fry by the tablespoonful
in plenty of hot butter.
461. FRUIT DUMPLINGS— FINNISH
Boil to a syrup three cups of any kind of fruit juice with
half the quantity of sugar and two tablespoons of butter.
Mix enough yeast powder biscuit dough to make six dum-
plin✪ Fruit Dumplingsgs. Roll out, divide and fill each dumpling with some
fruit. Close, drop them into the boiling syrup and bake
for twenty minutes. Canned fruit can be used.
462. GALETTE— FRENCH
Scald a pint of milk in a double boiler and sprinkle into
it a cup of fine \vhite cornmeal or farina and a teaspoon of
salt. Stir until smooth ; then boil until it is thick. Pour
into wet saucers to stiffen. Melt a little butter✪ Galette in an ome-
lette pan, dust the galettes with flour and fry until brown,
on both sides ; then pile them on a hot plate. Serve with
butter and syrup, heated together.
463. GNOCCHI, NO. 1— ITALIAN
Scald a cup and a half of milk with a quarter of a cup of
butter in a double boiler and stir in slowly a quarter cup
each of flour and corn starch dissolved in a little cold milk.
Stir until the mixture is smooth and thick; then add salt
to taste and cook for ten minutes. Cool slightly and beat
in an egg✪ Gnocchi, No. 1, and then another. Turn it into a greased pan
to stiffen. Cut into squares or diamonds and arrange in a
fireproof dish. Brush over with melted butter; then sprinkle
plentifully with grated cheese and fine crumbs and bake
until brown. Half a cup of grated cheese can be added
to the paste.
128 PANCAKES, FRITTERS, DUMPLINGS
464. GNOCCHI, NO. 2— ITALIAN
Boil three medium sized potatoes without peeling; then
peel and mash. Add the same amount of stale bread
crumbs, which have been soaked in milk and squeezed dry.
Add two beaten eggs, a pinch of salt, a quarter of a cup of
grated Parmesan and enough flour to make a paste stiff
enough to roll out thin✪ Gnocchi, No. 2. Cut into strips the length of a
finger, press each on the back of a grater; then drop into
salted boiling water to cook for about fifteen minutes.
Drain and arrange in rows on an earthen platter. Dot over
with bits of butter, sprinkle with grated Parmesan and bake
for a few moments before serving.
465. KARTOFFEL KLOESSE— GERMAN
Butter well and cut in dice four slices of bread. Brown
in the oven and crush fine. Season with salt, paprika, nut-
meg, a tablespoon each of finely chopped parsley, and
onions, and a tablespoon of grated cheese. Beat this into
three cups of hot mashed potatoes, add a little softened
butter✪ Kartoffel Kloesse, roll into small balls, dust with flour and simmer in
salted boiling water for fifteen minutes.
466. KLUSKIS OF CREAM CHEESE ✪ Kluski of Cream Cheese
Page 70 · 8 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mash two cups of boiled potatoes very smooth. Season with salt and pepper and knead with a little flour to hold together. Form into scones (small thick pancakes), and place on half of each scone some well seasoned minced meat, moistened with gravy. Fold over the other half like a turnover, pinch all around, and fry in hot fat until a nice brown.
460. FARINA DUMPLINGS— GERMAN
Stir until smooth a cup of farina and a pint of milk. Boil until thick; then remove from fire and add a little salt and the yolk of an egg. Beat well and fry by the tablespoonful in plenty of hot butter.
461. FRUIT DUMPLINGS— FINNISH
Boil to a syrup three cups of any kind of fruit juice with half the quantity of sugar and two tablespoons of butter. Mix enough yeast powder biscuit dough to make six dumplings. Roll out, divide and fill each dumpling with some fruit. Close, drop them into the boiling syrup and bake for twenty minutes. Canned fruit can be used.
462. GALETTE— FRENCH
Scald a pint of milk in a double boiler and sprinkle into it a cup of fine white cornmeal or farina and a teaspoon of salt. Stir until smooth ; then boil until it is thick. Pour into wet saucers to stiffen. Melt a little butter in an omelette pan, dust the galettes with flour and fry until brown, on both sides ; then pile them on a hot plate. Serve with butter and syrup, heated together.
463. GNOCCHI, NO. 1— ITALIAN
Scald a cup and a half of milk with a quarter of a cup of butter in a double boiler and stir in slowly a quarter cup each of flour and corn starch dissolved in a little cold milk. Stir until the mixture is smooth and thick; then add salt to taste and cook for ten minutes. Cool slightly and beat in an egg, and then another. Turn it into a greased pan to stiffen. Cut into squares or diamonds and arrange in a fireproof dish. Brush over with melted butter; then sprinkle plentifully with grated cheese and fine crumbs and bake until brown. Half a cup of grated cheese can be added to the paste.
464. GNOCCHI, NO. 2— ITALIAN
Boil three medium sized potatoes without peeling; then peel and mash. Add the same amount of stale bread crumbs, which have been soaked in milk and squeezed dry. Add two beaten eggs, a pinch of salt, a quarter of a cup of grated Parmesan and enough flour to make a paste stiff enough to roll out thin. Cut into strips the length of a finger, press each on the back of a grater; then drop into salted boiling water to cook for about fifteen minutes. Drain and arrange in rows on an earthen platter. Dot over with bits of butter, sprinkle with grated Parmesan and bake for a few moments before serving.
465. KARTOFFEL KLOESSE— GERMAN
Butter well and cut in dice four slices of bread. Brown in the oven and crush fine. Season with salt, paprika, nutmeg, a tablespoon each of finely chopped parsley, and onions, and a tablespoon of grated cheese. Beat this into three cups of hot mashed potatoes, add a little softened butter, roll into small balls, dust with flour and simmer in salted boiling water for fifteen minutes.
466. KLUSKIS OF CREAM CHEESE
Records on this page
BridiesFarina DumplingsFruit DumplingsGaletteGnocchi, No. 1Gnocchi, No. 2Kartoffel KloesseKluski of Cream Cheese