1/2 c. lukewarm milk
1 tsp. sugar
2 slices white bread toast, cubed
1/2 pkg. cake yeast
2 c. flour
3 eggs, beaten

Mix yeast, milk and sugar. When yeast bubbles, add eggs, flour and bread cubes; mix well. Let rise 1 hour or refrigerate overnight. Cover; cook in enough boiling water to cover dumplings for 20 minutes. Makes 4 tennis ball size dumplings. Slice immediately.