Instructions: Grate potatoes finely and drain off brown liquid. Add eggs, salt and flour to make stiff dough. Drop dough into salted, boiling water from wet tablespoon, using finger to scoop out the dough. Dumplings will be about 1 1/2 inches long.

They are done when they rise to the surface of water. Remove and drain. When cool, refrigerate. Delicious sauteed in butter or heated and served as they are with meat. Kluski takes the place of potatoes.

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