ns of butter
and add bread crumbs, let them brown for a minute and pour all over the
spaetzle. If you prefer you may put the spaetzle right into the spider
in which you have heated the butter. Another way to prepare them is
after having taken them out of the water, heat some butter in a spider
and put in the spaetzle, and then scramble a few eggs over all, stirring
eggs and spaetzle together. Serve hot.

SOUR SPATZEN

Brown three tablespoons of flour with one tablespoon of sweet drippings,
add a small onion finely chopped, then cover the spider and let the
onion steam for a little while; do this over a low heat so there will be
no danger of the union getting too brown; add vinegar and soup stock and
two tablespoons of sugar. Let this boil until the sauce is of the right
consistency. Serve with spaetzlen made according to the foregoing
recipe, using water in place of the milk to form the dough. Pour the
sauce over the spaetzlen before serving. By adding more sugar the sauce
may be made sweet sour.

LEBERKNADEL (CALF LIVER DUMPLINGS)

Chop and pass through a colander one-half pound of calf's liver; rub to
a cream four ounces of marrow, add the liver and stir hard. Then add a
little thyme, one clove of garlic grated, pepper, salt and a little
grated lemon peel, the yolks of two eggs and one whole egg. Then add
enough grated bread crumbs or rolled crackers to this mixture to permit
its being formed into little marbles. Drop in boiling salt water and let
cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.

MILK OR POTATO NOODLES

Boil seven or eight potatoes, peel and let them stand several hours to
dry; then grate them and add two eggs, salt and enough flour to make a
dough thick enough to roll. Roll into long, round noodles as thick as
two pencils and cut to length of baking-pan. Butter pan and lay noodles
next to each other; cover with milk and lumps of butter and bake fifteen
minutes, till yellow; serve immediately with bread crumbs browned in
butter.

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

Boil about eight potatoes in their jackets and when peeled lay them on a
platter overnight. When ready to use them next day, grate, add two
eggs, salt, a little nutmeg if desired, one wine-glass of farina, a
tablespoon of chicken fat, one scant cup of flour gradually, and if not
dry enough add more flour, but be sure not to make the mixture too stiff
as this makes the balls heavy. Place balls in salte