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German Potato Dumplings

Scrub any number of large potatoes and bake them in their skins. As soon as done break open, scoop out the insides and press through a ricer, setting aside until cold. To I heaping cupful of the potato allow 1/4 of a teaspoonful of salt, a tiny pinch of nutmeg or mace, I tablespoonful of fried bread crumbs and I teaspoonful of beef suet chopped as fine as dust (this can be done by sprinkling over it the measured flour). Mix to a very thick batter or soft dough with beaten egg.

Flour the hands and mold into tiny dumplings.

Drop into boiling salted water and simmer for fifteen minutes.

Baked Sweet Potatoes, Creole Style Peel 12 dozen medium sized sweet potatoes.

Put them into a deep pan, and half cover them with a nicely seasoned gravy from a roasting joint of beef, mutton or pork. Set them in the oven and bake until tender, taking care to baste them from time to time.