Steam potatoes until tender, peel. Rice potatoes, refrigerate,
uncovered overnight. Combine flour, eggs, and salt with potatoes, mix
well. Remove crusts from bread, cut into small cubes. Brown onion and
bread cubes in butter. Roll 1 spoonful potato mixture around small
amount of bread mixture. Repeat procedure until both mixtures are
used. Drop dumplings into boiling water in large kettle, boil for 20
minutes or until cooked through. Drain, serve at one.
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NOTES : Tootie Notes: Serve with, of all things, potato soup. Also,
good with tomato or cheese soup.
