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Potato Dumpling

Take three parts of dry floury boiled potatoes, and beat them till they are quite smooth. Put with them one part of wheaten flour, a little salt, and as much milk as is wanted to make a tolerable firm paste. Pour the mixture into a buttered basin, or tie it in a floured cloth, and boil until it is firm and light. Serve either with brown gravy, melted butter, cooked apples, stewed prunes, jam, treacle, or sweet sauce. This preparation of food, though not much known in England, forms a daily meal of poor artisans and others in North Germany, with whom meat is a very unusual luxury. It is cheap, simple, and wholesome.