Potato Dumplings
Makes 10 - 12 servings
6 cups cold, diced potatoes
5 or 6 eggs
1 teaspoon salt
2 cups all-purpose flour
2 - 3 pieces bread
butter or margarine
1. The day before, boil potatoes with the skins on until
tender. Cook enough to make at least 6 cups cold diced
potatoes. Peel the potatoes, and dice them. Refrigerate
them until needed.
2. Brown 2 to 3 pieces of bread in butter or margarine for
croutons. Cut into small pieces, and let cool.
3. Combine diced potatoes, 5 or 6 beaten eggs, salt, and
flour. Add croutons, and mix together. The mixture
should stick together. Too much flour will make them
heavy.
4. Form into balls about the size of tennis balls. Drop into
boiling water in a large pot. Cover and cook for 10
minutes. Serve immediately.