Potato Dumplings Ii - cooking recipe

Ingredients

2 lbs unsalted potatoes (cooked the day before and riced)
4 eggs (well beaten)
2 tablespoons salt (scant)
2 tablespoons onions (finely minced)
2 tablespoons parsley (finely minced)
1/4 teaspoon nutmeg
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/2 cup flour

Preparation

On day one cook and rice potatoes and put in the refrigerator.
On the second day mix thoroughly with the remaining ingredients.
Mold potato mixture firmly into small balls with croutons as center.
(4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
They are done when they rise to the surface.