Potato Dumplings in 1920

Boston Daily Globe, Boston, Massachusetts June 7 1920, page 12

Potato Dumplings

Potatoes should be mealy for best results. Boil and peel potatoes and put through the ricer, enough for 1 pint, add 1 cup stale bread crumbs, 1 tablespoon salt, yolks of 2 eggs beaten well, 2 tablespoons melted butter or any shortening. Add egg whites beaten stiff and corn flour enough to make dough to knead. Break in pieces and roll into balls size of an egg. Drop into boiling salted water and boil 15 minutes. Serve with stewed prunes and brown butter. If asny dumplings are left over, they are fine sliced and fried. – Holyoke.

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