2 eggs
1/2 c. milk
1 tsp. salt
3 c. flour
Pinch of baking powder
4 slices white bread, cubed

Beat eggs, salt and milk in a large mixing bowl. Sift flour with baking powder and add, gradually, to egg mixture. Continue beating with a large spoon. The dough must be smooth and stiff enough to hold its shape. Stir in bread cubes. Shape dough with wet hands into an oblong roll (or make two rolls about 7" in length). Have salted water boiling in a large kettle. Drop in dumpling rolls. Boil, covered, about 40 minutes. Take out of water and slice with thread, to about 1/2" thickness. Keep hot until ready to serve. Excellent with pot roast, roast beef, stew, etc.