4 c. flour
1 pkg. dry yeast
3 eggs
1 c. lukewarm milk
1/2 tbsp. salt
3 slices stale white bread, cubed

Mix yeast and warm milk in a small bowl. Sift flour and salt together. Put in a large mixing bowl and stir in bread cubes. Make a well in the middle and add yeast mixture. Stir. Then add eggs and stir again. Let raise until double in volume. Makes 3 loaves and let rise 1/2 hour more. Use an 11 or 12 quart pot with cover for boiling and also cook one dumpling at a time. Boil for 20 minutes, when it boils hard, ut on lid and simmer, turning dumpling once after 10 minute interval. Cut slices with dental floss, or heavy string. Wonderful with roast pork or roast duck and sauerkraut. Dumplings can be frozen.