1/2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
Dash of nutmeg
1 lb. potatoes (3 med., accurate amt. important)
1 egg, beaten

Sift flour and measure, then add 1/2 teaspoon salt and baking powder. Sift again. Cook potatoes in jackets until tender. Peel while hot and put through ricer or coarse sieve, place into mixing bowl, beat in flour mixture. Shape dough on a lightly floured waxed paper or pastry cloth into 10 rolls.

FILLING:

1/2 tsp. grated lemon rind
1/4 c. sugar
1/4 tsp. cinnamon
10 med. size Italian plums

Blend lemon rind with sugar and cinnamon. Wash plums and dry. Slit on 1 side. Remove pits carefully. Fill each cavity with 1 teaspoon sugar mixture, then close and set aside.

Add 3/4 teaspoon salt to 2 quarts of water in a 4 quart kettle. Heat to boiling over moderate heat. With floured hands flatten piece of ball dough in palm of hand, 3 1/2 inch patties. Place plum in center and wrap dough around it and seal to form a smooth ball. When all are completed, slide carefully into boiling water. As each ball is added, move it gently with a spoon to keep from sticking to the bottom. Dumplings will remain on the bottom at first, but will rise to the top. Boil uncovered, moderately fast for 10 minutes. Lift out with slotted spoon to a serving dish. Melt 1/4 pound of butter, sprinkle with sugar mixed with cinnamon. Spoon melted butter over them.

May be garnished with following: Cottage cheese, ground poppy seed, crushed graham crackers, crushed vanilla wafers, white bread crumbs which have been sauteed in butter until golden brown.