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

crushed. The mixture should be very stiff. Mold into small balls and drop into boiling, well-salted water; keep water boiling for fifteen minutes, when the klösse should be about twice the original size and done to the center. They may be served with bread-crumbs browned in butter, placed on the top of each dumpling, or with tomato sauce. With chopped meat filling the center of the dumplings they can also be varied. If too moist, use flour or bread-crumbs in molding. A good cook has the knack of dropping from the spoon without molding, but this is hard to do. The klösse should be the size of small apples when finished. Americans very often use a trifle of baking-powder to insure lightness in these. Germans depend on good beating. SWEET POTATOES Boiled sweet potatoes Wash and cook in boiling water until soft. Set in a moderate oven for ten minutes to keep them from being watery. Baked sweet potatoes They are seldom cooked in any other way at the South, where they are native to the soil, and at their best estate. Wash and wipe and bake in a good oven until tender. Glazed sweet potatoes Parboil in their skins, peel and lay in a bake-pan. Cook, basting often with butter, until they are a golden brown. Scallop of sweet potatoes and bacon This is a good “left-over” when you have a little cold corned ham and some cold boiled or baked sweet potatoes. Mince the meat—the fatter the better—and put a layer in the bottom of a bake-dish. Cover with sweet potato dice, pepper, and put in more bacon. When all the materials are used up, cover with crumbs; add enough milk to wet the crumbs, cover and bake half an hour. Uncover and brown. Sweet potatoes au gratin Parboil the potatoes, peel and slice while hot. Butter a deep dish well; put in a layer of potatoes, sprinkle with sugar, salt, pepper, and dot with butter; then a stratum of fine crumbs; season in the same way, leaving out the sugar. The uppermost layer should be of crumbs