9 med. potatoes
Boiling salted water
3 egg yolks, beaten
1/3 c. cornstarch
1/4 tsp. pepper
1/4 tsp. nutmeg
1 tbsp. shredded parsley
1 1/2 tsp. salt
1 c. fried bread cubes
Flour

Cook potatoes in boiling salted water until tender. Drain, cool and mash. Beat in egg yolks, cornstarch, pepper, nutmeg, parsley and salt. Spoon about 2 heaping tablespoons potato mixture into palm. press 1 or 2 bread cubes into center and form dough into a ball around the bread. Roll lightly in flour.

Repeat method until potato mixture is used. Drop lightly into boiling salted water. When dumplings rise to top, drain and keep warm on a serving platter in low oven. Makes 24 dumplings. These may be prepared early in the day and boiled just before serving.