2 1/4 lb. fresh cooked potatoes
6 oz. flour (or 1/2 flour and 1/2 farina)
Salt
Nutmeg
Parsley
2 eggs
4 slices toast, cut into cubes
Butter

Peel and mashed potatoes, let cool. Sprinkle flour or the flour and farina over the potatoes. Mix loosely. Add salt, nutmeg, and parsley to taste. Add eggs and mix well. If too soft, add more flour or farina. Brown bread crumbs in butter and add them to the potato mixture. With wet hands, form dumplings. Simmer in enough salt water for about 20 minutes.