Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

boiled potatoes, chopped fine, and cook until slightly colored, stirring frequently. Shake into it a little pepper and salt and one teaspoonful of finely minced parsley. Set into the oven to keep warm until the omelet is ready. Potato dumplings (No. 1) Grate ten or twelve large raw potatoes. Put the grated pulp into a muslin bag and press out the juice. Turn into a bowl and add one-third as much boiled potato that has been run through a vegetable press. Salt to taste and beat in a raw egg until you have a smooth, creamy paste. Make into dumplings with well-floured hands, and roll each in flour to prevent them from sticking together while they are boiling. Have a pot of water at a hard boil, drop in the dumplings and cook from ten to twelve minutes. Test by taking one out and cutting in two to see if it is done in the center. Take up with a skimmer and serve at once, as they soon get heavy. Serve them with any kind of roast meat, or alone with gravy. Potato dumplings (No. 2) Peel medium-sized potatoes that have been partly boiled (not quite soft). When cold, grate; to three parts of the potatoes take one part of grated wheat bread, and add small squares of wheat bread browned in butter, then crushed into crumbs. To each pint of the above add two eggs, well-beaten, two ounces of melted butter and nutmeg to suit taste. Mix all thoroughly and form into round dumplings the size of an egg, or larger, as preferred. Roll in flour and boil in salted water until dry inside, or about fifteen minutes. Serve with roast meats. Always use mealy potatoes. Potato balls (“Kartoffelklösse”) (A German recipe.) Peel, boil and mash potatoes; put aside to cool. Three cupfuls of potatoes, one cupful of bread, two eggs, well-beaten, separately; pepper, salt and nutmeg to taste, and some chopped parsley that has been heated in butter. The bread should be prepared as for croutons, crusts removed, cut in squares, browned in butter in the oven, then