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POTATO KLOSSE (a German dish)

Scoop the floury part from five or six baked potatoes, until six ounces of potato flour have been obtained. Mix with this two ounces of butter beaten to a cream, a little salt, pepper, grated nutmeg, and the well-beaten yolks of two eggs. Beat the mixture thoroughly, and form it into small balls. Drop these in boiling salt and water, and be careful to do this with a metal spoon, and to dip it into boiling water each time it is used. Serve the klosse with soup. Or, take the same weight of potato flour. Beat it until smooth with two ounces of butter which has been beaten to a cream, and add two ounces of finely-grated bread-crumbs, one ounce of grated Parmesan, a little pepper, salt, and grated nutmeg, the yolks of two and the white of one egg. Mould the klosse into the desired shapes, and boil them as above. Serve on a hot dish, with fried bread-crumbs sprinkled over them. Time to boil the klosse, ten minutes. Probable cost, 6d. or 8d. for this quantity. Sufficient for five or six persons.