Sift two cups of flour into a bowl, make a depression in the centre and break into it two eggs, add a saltspoon of salt and enough water or milk to form a smooth, stiff dough.  Set on some water to boil, salt the water and when the water boils drop the spaetzle into it, one at a time.  Do this with the spoon with which you cut the dough, or roll it on a board into a round roll and cut them with a knife.  When the spaetzle are done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter.  Now heat two tablespoons of butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle.  If you prefer you may put the spaetzle right into the spider in which you have heated the butter.  Another way to prepare them is after having taken them out of the water, heat some butter in a spider and put in the spaetzle, and then scramble a few eggs over all, stirring eggs and spaetzle together.  Serve hot.

SOUR SPATZEN

Brown three tablespoons of flour with one tablespoon of sweet drippings, add a small onion finely chopped, then cover the spider and let the onion steam for a little while; do this over a low heat so there will be no danger of the union getting too brown; add vinegar and soup stock and two tablespoons of sugar.  Let this boil until the sauce is of the right consistency.  Serve with spaetzlen made according to the foregoing recipe, using water in place of the milk to form the dough.  Pour the sauce over the spaetzlen before serving.  By adding more sugar the sauce may be made sweet sour.

LEBERKNADEL (CALF LIVER DUMPLINGS)

Chop and pass through a colander one-half pound of calf’s liver; rub to a cream four ounces of marrow, add the liver and stir hard.  Then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yolks of two eggs and one whole egg.  Then add enough grated bread crumbs or rolled crackers to this mixture to permit its being formed into little marbles.  Drop in boiling salt water and let cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.

MILK OR POTATO NOODLES

Boil seven or eight potatoes, peel and let them stand several hours to dry; then grate them and add two eggs, salt and enough flour to make a dough thick enough to roll.  Roll into long, round noodles as thick as two pencils and cut to length of baking-pan.  Butter pan and lay noodles next to each other; cover with milk and lumps of butter and bake fifteen minutes, till yellow; serve immediately with bread crumbs browned in butter.

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

Boil about eight potatoes in their jackets and when peeled lay them on a platter overnight.  When ready to use them next day, grate, add two eggs, salt, a little nutmeg if desired, one wine-glass of farina, a tablespoon of chicken fat, one scant cup of flour gradually, and if not dry enough add more flour, but be sure not to make the mixture too stiff as this makes the balls heavy.  Place balls in salted boiling water, cook until light and thoroughly done, serve just, as they are or fried in chicken fat until brown.