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POTATO SOUP WITH DUMPLINGS 
1 c. diced celery
6 med. potatoes
2 tsp. salt
3 c. milk
2 1/2 c. water
1 med. onion, chopped
1/4 tsp. pepper

Cook celery in 1/2 cup water just until tender. Do not drain. Peel and cube potatoes; cook in a 4 quart saucepan with 2 cups water. Add celery, onion, salt and pepper. Cook until potatoes are tender. Mash slightly to eliminate definite cubes. Add 3 cups milk.

DUMPLINGS:

1 c. sifted flour
1/2 tsp. salt
1 tsp. dried parsley flakes
1/2 c. milk
1 1/2 tsp. baking powder
1/2 tsp. sugar
1 egg, beaten

For dumplings, sift dry ingredients; add eggs and milk. Bring soup to a boil, drop in dumplings from a spoon, turn to simmer, cover and cook for 20 minutes. Do not lift the lid.
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