Page 89 - FLIPBOOK NEW
P. 89
HERTA HUBLER’S AND GERTRUD NEHLSEN’S POTATO BALLS
Ingredients
6 pounds potato 1/2 loaf white bread
butter farina
milk water
2 tablespoons salt
Instructions
First prepare croutons. Take 1/3 to 1/2 loaf of bread and dice. Melt 1/4 cup butter in
pan and fry diced bread until lightly browned and crisp.
6 pounds potato peeled and grated will make about 15 potato balls. Keep a little water
in bottom of pot of grated potatoes to keep from turning pink. When ready to make
potato balls put mixture into a cloth bag and squeeze out all the excess water.
Take a big pot and fill half way with water and bring to a full boil.
Take 1 pint of milk and 1 pint of water and bring to nearly a boil and add 3/4 cup
farina mixing constantly so lumps do not form.
Combine 2 tablespoons salt, farina and potatoes and mix
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