1 slice white bread (16 cubes in butter for croutons)
1 tbsp. butter
4 med. sized potatoes, boil in salted water 20 minutes
2 eggs, slightly beaten
1/3 c. sifted all purpose flour
1/3 c. cream of wheat (or cream of farina) dry cereal
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg (or sage, poultry seasoning, thyme, etc.)

Mash dried potatoes, mix other ingredients, except croutons together. Heat 4 quarts salted water in large pot. Divide mixture into 16 parts. Mold mixture around croutons. Dust hands with flour to prevent mixture from sticking to hands.

Drop each dumpling into boiling water, stir gently once or twice to cook until dumplings rise to top of pot (10 to 15 minutes). Remove with slotted spoon. Place on foil or waxed paper until ready to serve.