POTATO DUMPLINGS - MAY 29, 1910|
(From: Grit Cookbook)
1 large potato
pinch of salt
1 tsp. baking powder
Pare potato and grate. Add egg, salt and baking powder.
Mix in enough flour to make a stiff batter. Drop by spoonfuls
in boiling salted water. Serve with meat broth. If noodles
are desired, use enough flour to make a dough stiff enough to
roll out. Cut like egg noodles and cook the same as dumplings.
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