3 med. potatoes, boiled in their skins, drained and peeled
1 egg, lightly beaten
1/3 c. sifted flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/2 c. croutons

Return potatoes to their pan and dry, uncovered, 1-2 minutes over lowest heat; mash or rice. Beat in all remaining ingredients except croutons. Shape into 1 or 2 inch balls, push a crouton into center of each 1 inch ball, 2-3 into larger balls. Drop into just boiling soup or stew and cook uncovered, allowing 5-7 minutes for the 1 inch balls and 10-12 for the 2 inch balls. (Don't crowd the dumplings; they should be in a single layer, so cook half at a time if necessary.) Use the 1 inch dumplings to garnish soup, the 2 inch for stew. Makes 2 dozen small dumplings and 1 dozen large.