6 med. potatoes
2 eggs
1/4 c. flour
1/2 c. bread crumbs (do not use Italian flavor)
1/4 tsp. nutmeg
2 level tsp. salt

Night before, boil potatoes in jackets. Peel and rice potatoes while still hot. After potatoes are riced, dry on towel to remove moisture. Place in a large bowl and sprinkle with salt. Cover bowl with towel; let stand overnight. Next day, add remaining ingredients; mix well. Roll dumplings into balls slightly larger than the size of a golf ball. Drop into boiling water. When dumplings rise to the surface, cook only 3 to 4 minutes longer. DO NOT COOK TOO LONG OR DUMPLINGS WILL FALL APART.