Instructions: Using an electric mixer, blend the eggs, lard or oil, water, and milk. Stir the flour together with 1/2 ts of the salt and the baking powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 ts of salt. Using a spaetzle maker or press, squeeze the dough into the boiling water. Use about 1/3 of dough for each batch. When the dumplings float to the surface, they are done. Remove with slotted spoon and place in colander. They can be served this way or pan-fried with a little butter until just a bit golden, and topped with parsley. Hungarian Dumplings

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