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(Potato Dumplings)
9 medium potatoes
1 tsp. salt
3 eggs, beaten
1 c. flour
2/3 c. bread crumbs or farina
1/2 tsp. nutmeg
1 c. butter or fat
1/4 c. bread crumbs
2 Tbsp. chopped onions

Boil potatoes with jackets until soft. Put through a
ricer into a bowl with salt, eggs, flour, 2/3 cup bread crumbs
and nutmeg. Form into dry balls the size of walnuts. (If
mixture is too moist, add more bread crumbs.) Drop balls into
boiling salted water. When balls come to surface, allow to
boil uncovered for 3 minutes. Remove 1 and cut open. If
center dry, they're done. Remove the rest from water to a hot
platter and pour over them the following dressing: browned
onions and 1/4 cup bread crumbs in butter. (May substitute
mushrooms for onion.) Serves 12.
Reprinted from 1945 cookbook.

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