Categories: Vegetables, German 
      Yield: 4 servings 
  
      3 md Raw potatoes                        2    Eggs 
  1 3/4 lb Potatoes, boiled in their         1/4 c  Water 
           -jackets a day ahead                     Salt 
      3 tb To 4 tb (heaping) flour         
  
  So called for their well-known propensity to slip ('glitschen') off one's 
  plate, 'Glitscher' are also called 'Wetzsteine' (whetstones) because they 
  are more or less the same shape (although shorter) as the old-fashioned 
  sharpening stones used for a sickle or scythe blade. 
   
  Grate the raw potatoes into a bowl full of water, then place in a coarse 
  muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly.  The 
  boiled potatoes should be cooked a day in advance, then peeled and grated 
  on the following day.  Combine the two, along with the flour, eggs, and 
  water, and mix thoroughly; season with salt.  Shape the dumplings with wet 
  hands.  The dumplings should be fairly long and pointed at both ends.  Cook 
  in simmering salted water for about 20 minutes. 
   
  Makes 4 to 6 servings. 
   
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & 
  Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer, Cooking 
  Echo, 8/92