4 lg. potatoes, peeled & chunked
1/4 c. onion, diced
1 tsp. salt
6 c. water

Place in large kettle and cook over medium heat.

DUMPLINGS:

2 eggs, beaten
1 c. water
1/2 tsp. salt
2 c. flour

In a bowl, beat eggs with salt. Add 1 cup water, then flour, starting with 1 cup. Beat smooth, then add enough flour to make a very soft dough, not quite as stiff as biscuit dough. When potatoes are tender, keep fire on boiling. Now take a teaspoon and cut off small pieces of dough, a scant teaspoonful, drop into boiling potatoes. Do this until dough is used up. Simmer uncovered for 10 minutes. Stir so they do not stick. Add 1 cup cream or evaporated milk or 1 pint half & half, 1/4 cup butter, salt and pepper to taste.