6 med. (2 lbs.) potatoes, pared
2 slightly beaten eggs
3/4 c. flour
1/2 c. farina
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/2 tsp. sugar
1 tsp. salt

Boil potatoes; put through ricer (makes about 4 1/2 cups); let cool. Add rest of ingredients; beat well. Roll in balls the size of golf balls. Drop into boiling salted water to cover (1 teaspoon salt to 1 quart water). Let simmer 20 minutes. Lift out. Sprinkle with parsley or spread tops with crumb mixture: Brown 2 tablespoons minced onion and 1 cup fine dry bread crumbs in 1/4 cup butter. Serve dumplings hot. Makes 6 servings.

It's a good idea to cook first dumpling as a test; if it falls apart, beat a little more flour into remaining mixture.