1 c. flour
2 eggs
1/4 tsp. salt
1/4 c. milk, about

Beat all together until light. Drop small spoonfuls into boiling salted water, or put dough on a board which has been rinsed in cold water. Cut spaetzles with knife into boiling water. Boil almost 3 minutes. Drain well in colander and serve on warm plate sprinkled with buttered crumbs. Good with sauerkraut or pot roast.