Family Potato Dumplings

6 med. potatoes
2 eggs
1/4 cup flour
1/2 cup bread crumbs (do not use Italian flavor)
1/4 tsp. nutmeg
2 level tsp. salt

Night before, boil potatoes in jackets. Peel and rice potatoes while
still hot. After potatoes are riced, dry on towel to remove moisture.
Place in a large bowl and sprinkle with salt. Cover bowl with towel; let
stand overnight. Next day, add remaining ingredients; mix well. Roll
dumplings into balls slightly larger than the size of a golf ball. Drop
into boiling water. When dumplings rise to the surface, cook only 3 to 4
minutes longer. Do not cook too long or dumplings will fall apart.



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