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. AddContinue reading “Potato Dumplings in 1920”
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Recipes of Yesteryear 