Egg Dumplings

From a
1946
cook book
`````````

.

1 tsp. Salt
1/2 c. Milk
1 Egg
1 1/2 c. Sifted Flour

Add Salt and Milk to beaten Egg
and stir into Flour
to form a smooth Batter.
Drop by tsp. into boiling Salted Water,
or
boiling Soup Broth,
cover tightly
and cook 15 minutes,
being careful not to lift the lid
during this time.
If not in Soup,
drain in colander.
These may be served with
hot Fat poured over them,
or
with Meat Gravy,
or
in a Soup or Stew.
~~~~~~~~~~~~

.

Makes 8 Dumplings.