|Flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Salt||1 1⁄2 Teaspoon|
|Minced onion||1 Tablespoon|
Steam potatoes until tender; peel.
Rice potatoes; re- frigerate, uncovered, overnight.
Combine flour, eggs and salt with potatoes; mix well.
Remove crusts from bread; cut into small cubes.
Brown onion and bread cubes in'butter.
Roll 1 spoonful potato mix- ture around small amount of bread mixture.
Repeat procedure until both mixtures are used.
Drop dump- lings into boiling water in large kettle; boil for 20 minutes or until cooked through.
Drain; serve at once.