6 med. potatoes, boiled in their jackets
1 c. farina
1 c. flour
1 tsp. salt
3 eggs, beaten until foamy
1 c. dry bread chunks
3 qts. boiling water
Salt for boiling water

Peel the cold potatoes and mash or put through ricer into a large bowl. Add the farina, flour, salt, and beaten eggs. Knead all together to make a light dough. Take pieces of dough the size of a walnut and flatten in the palm of the hand; fill the center with a few of the bread crumbs and then curl the dough around to make a ball again. Drop the dumplings in the salted boiling water and cook for about 15-20 minutes. Drain and serve with pot roast or other meat.