2 eggs
1/2 c. milk
1 tsp. salt
2 to 2 1/4 c. flour
Pinch of baking powder
4 slices white bread, cut in cubes

Beat eggs, salt and milk in large bowl, adding flour gradually. Continue beating with a large spoon. The dough must be smooth and stiff enough to hold its shape. Stir bread cubes in last. Shape the dough with wet hands into an oblong, roll in cheesecloth and drop into a large pot of salted boiling water. Boil, covered, for 45 minutes.

Take out of water carefully. Remove cloth and slice the dumpling 1/2 inch thick. (If not sliced immediately, the steam cannot escape and dumplings will be soggy.) Keep hot until ready to serve.