Potato Dumplings

Serves 12

Ingredients:

2 Tbs. Butter
1 slice White Bread in 72 Equal-Pieces
1 1/3 c (less 1 tsp.) Flour, Divided
1 lb. 14 oz. Peeled Cooked Boiling-Potatoes, Riced
1 Egg
1 tsp. Salt
1/8 tsp. Ground nutmeg
1/8 tsp. White pepper
4 qt. Water

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings.