6 med. potatoes, grated very fine
1 to 1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 c. white flour
1 1/2 c. graham flour

These should hold together but be moist. Drop golf ball size balls into medium to large kettle of boiling water. (Good cooked in broth from a ham bone.)

Cook for 30-40 minutes until done. A cube of ham can be put inside each dumpling before cooking. To serve, use either side pork and drippings or about 1/4 to 1/2 lb. butter melted slowly with 2 medium onions sliced into the butter. Simmer slowly until onions are cooked. Serves about 4.

Leftover dumplings can be sliced and fried like hash browns.