Evening Republican, Volume 17, Number 207, Rensselaer, Jasper County, 30 August 1913 — German Dumplings. [ARTICLE]

German Dumplings.

Grate three or four cold boiled potatoes. To these add two thoroughly beaten eggs, a little salt and one-half cup milk. Stir in eifough flour so you can form into balls with your hands. Be careful not to get too stiff and flour your hands. Drop into boiling B&lted water and boil about 20 minutes. When they have boiled about ten minutes turn over quickly without sticking fork into them and cover again. Pour gravy over them saae as for potatoes. Gravy made after frying pork chopß is best.