Potato Dumplings

From a
1946
cook book
""""""""""

.

9 Medium Potatoes
1 tsp. Salt
3 Eggs, {well beaten
1 c. Sifted Flour
2/3 c. Bread Crumbs, (or Farina)
1/2 tsp. Nutmeg
.

Boil Potatoes in their jackets until soft,
remove skins,
and press Potatoes through a ricer.
Add Salt,
Eggs,
Flour,
2/3 c. Bread Crumbs,
and Nutmeg.
Mix thoroughly.
Form Mixture into dry balls
about the size of walnuts
(if Mixture is too moist, add more Bread Crumbs).
Drop balls into boiling Salted Water.
When balls come to the surface,
boil uncovered for 3 minutes.
Remove one ball from liquid and cut open;
if the center is dry,
they are sufficiently cooked.
Remove balls from liquid.
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