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Boiled Potato Dumplings


Grate several potatoes, add salt to taste, a little nutmeg, one egg and some bread crumbs browned in butter, a little flour and milk, add enough flour and milk so as to handle and make in balls. Drop into boiling salt water. When done brown some bread crumbs in butter and put over dumplings when on platter.


Attributed to Mrs. Paul Leonhardy.


Civic League Cook Book (1913).


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