Potato Dumplings

Peel and cut then boil and mash

3 lb 8 oz potato

While potatoes are warm, add

2 eggs
2 T salt

Gradually stir mixing constantly

1 1/2 lb flour

Roll out dough into a cylindar with 1 in. diameter

Cut into 1 in slices. Boil 10-20 min untill they float.

In soucepan melt 8 Oz. lard or oil.

Gradually add 2 cups flour until a thick roux forms

Take off heat (Or it will burn and add)

1 T. paprika

Dumplings should be firm in center (no liquid). Rinse. Stir roux into dumplings.

Garnish with chives