2 c. raw potatoes
1 egg
1 tsp. salt
1 1/2 c. flour

Grate potatoes fine; drain off brown liquid. Add the beaten egg, salt and flour to make stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 1/2 inches long and 1/2 inch in diameter when cooked. They are done as soon as they float to the top. Fry in butter and onions.