2 c. raw potatoes
1 tsp. salt
2 eggs
1 1/2 c. flour
1/2 c. bread crumbs

Grate potatoes fine and drain off brown liquid. Add the beaten eggs, salt, crumbs and flour to make a stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 1/2 inches long and 1/2 inch in diameter when cooked. They are done as soon as they float to top.