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ZWETSCHGENKNOEODEL (Plum Dumplings), German
Peel potatoes and put through ricer or sieve, or mash them until very smooth. Add the flour, salt and egg, and potato flour. Mix to make smooth dough. Place on a lightly floured board and shape the dough into a long roll, about the shape of a rolling pin. Cut into 12 pieces, as evenly as possible.
Place a cube of sugar in the center of each plum. Press each plum into a piece of dough, making sure the plum is completely covered.
Cook in rapidly boiling salted water for 10 minutes. Drain well. Pour melted butter over the dumplings and sprinkle with bread crumbs which were browned slightly in some butter.
This recipe provides for 12 dumplings, or 2 per person.
Contributed by Mrs. Julia Petrov, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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