SOUP:

1 c. diced celery
1/2 c. water
6 medium potatoes
2 c. water
1 med. onion chopped
2 tsp. salt
1/4 tsp. pepper
3 c. milk

DUMPLINGS:

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

Cook celery in 1/2 cup water. Just until tender, Do Not Drain. Peel and cube potatoes. Place in 4 quart saucepan with 2 cups water. Add cooked celery, onions, salt and pepper. Cook until potatoes are tender. Mash slightly to eliminate definite cubes. Add milk; set aside until dumplings are mixed.

To make dumplings: sift flour, baking powder, salt and sugar together. Stir in parsley, beat egg; add milk; add to dry ingredients and mix. Just until moist. Bring soup to boil. Drop dumplings by tablespoonful into liquid so they dont touch. Turn heat to simmer. Cover tightly; simmer gently 20 minutes. DO NOT LIFT LID!!!