colander. Add a little salt. Take one cup of flour, and mix on the
bread-board with the potatoes until they form a paste. Roll this paste
with the hands into a sausage about the thickness of three fingers.
Cut this roll across into pieces about an inch long. Press these
pieces lightly with the finger or the handle of the knife, so they
will take little cup-shaped forms. Leave these to one side, and put
two quarts of salted water on to boil. When it boils add the gnocchi a
few at a time, until all are in the water. When the gnocchi rise to
the surface of the water, take them out with the skimmer. Put them
into a platter a few at a time, adding each time gravy and cheese, and
covering them well. Put a layer of grated cheese sprinkled on top.
Serve with meat, or as a first course.


GNOCCHI OF MILK--A DESSERT

1 cup of milk
1 level tablespoon of powdered starch
2 or 3 drops of vanilla extract
2 yolks of eggs
2 tablespoons of sugar

Put all these ingredients together into a saucepan and mix together
with a wooden spoon for a few moments. Then put onto the back of the
stove where it is not too hot, and cook until the mixture has become
stiff. Cook a few moments longer, stirring always; then turn out onto
a bread-board and spread to a thickness of a finger and a half. When

cold, cut into diamonds or squares the width of two fingers. Butter a
baking-dish, and put the squares into it overlapping each other. Add a