1 c. flour
1/2 c. butter
Couple dash of salt or to taste
4 eggs
1 c. hot water

Melt butter in hot water; add salt and beat in flour until it slips free from pan. Mix until smooth; let cool; stir in eggs, one at a time. Mix well. Drop by teaspoonfuls in soup or fruit soup or drop in boiling water. Cook until they rise to top. Serve with meat or fish, etc. They are a small dumpling but very good.

FRUIT SOUP:

Cook over medium heat until thickened juice from purple plums or your favorite juice. Thicken with cornstarch mixed with a small amount of cinnamon. Use cold juice to mix cornstarch. Then add to rest of juice. Pour over dumplings.