Beat yolks of the eggs with goose, turkey or chicken fat, but if these are not convenient, clear beef drippings will do. Put in enough farina to make a good batter. Beat whites of eggs to a stiff froth with pinch of salt, and stir in batter. Put on in large boiler sufficient water to boil dumplings and add one tablespoon of salt. When boiling drop in by tablespoons. Boil one hour. This quantity makes twenty dumplings.