6 med. potatoes, cooked in skins
1/2 to 1 c. flour
1 tsp. salt
1 c. day old white bread crumbs, sauteed in 1/2 c. melted butter
6 to 8 c. hot beef or chicken broth
1/2 c. melted butter
2 eggs, beaten

Peel and grate potatoes while warm. Blend in flour, eggs, and salt to form a dough stiff enough to shape with fingers. Shape into 2 or 3 inches in diameter. There will be 8 to 12 dumplings, depending on size. If dumplings do not shape well, add more flour to dough. Force a few sauteed bread crumbs into the center of each ball; seal over. Reserve rest of crumbs.

Cook dumplings in boiling broth or water until they rise to the top, about 10 minutes. Eat them with beef or pork roast. Cut up with a fork and pour sauce over them. Serve sauerkraut with the pork or a salad with the beef or put in chicken or beef broth, cutting up the meat and eat like stew with the dumplings.