4 lb. potatoes
1 to 1 1/2 c. flour
2 eggs
1 tsp. salt
2 slices bread, cut into cubes
Butter to fry bread cubes in, about 1/8 lb. butter

Boil potatoes in salted water until fork goes through them. Put potatoes through a ricer or mash with a potato masher. Do not add milk or butter to potatoes. After potatoes are mashed, add 2 eggs and about 1 cup of flour. Mix well together with your hands until mixture will form into a ball about the size of a tennis ball.

You may have to add another 1/2 cup of flour, depending on how watery potatoes are. Fry bread cubes in butter. (You do not want dumplings too soft.) Place enough of the potato mixture in the palm of your hand to form a ball.

However, before shaping, add 2 or 3 bread croutons to the center of dumpling. Flour well after you have shaped into potato ball or dumpling. Bring a large pot of water to a boil. Add a little salt. Drop the floured potato dumplings into the boiling water and let boil for 10 minutes. Remove to a large platter. Serve with the sour beef and spoon plenty of the gravy over the potato dumplings. Makes about 12 dumplings.

SOUR BEEF:

3 1/2 to 4 lb. lean top round or sirloin tip
1 qt. cider vinegar
1 qt. water
1 tbsp. salt
1 1/4 c. sugar
1 (1 1/4 oz.) box McCormick pickling spices
4 lg. sliced onions

For thickening gravy, use 1 box of old fashioned gingersnaps.

Place meat in a heavy saucepan. Add all the above ingredients (except gingersnaps). Let stand 24 hours. Bring to a boil. Reduce heat and cook very slowly. Do not put a lid on. Cook uncovered. Cook until meat is tender.r Remove meat from the liquid. Strain liquid. Put back into the heavy saucepan. Dissolve from 16-18 gingersnaps in cold water (just enough cold water to make a thin paste).

Bring this liquid to a rapid boil and slowly add the gingersnap paste. Boil for about 3 minutes, stirring constantly. Reduce heat to a simmer. Slice meat into serving portions and lay back in the gravy. Let simmer for about 1 hour.

Stir once in a while as when gravy thickens, it will have a tendency to stick. If you wish a thicker gravy, add a few more gingersnaps (paste). Serve with Potato Dumplings or Mashed Potatoes.