SPAETZLE

3 whole eggs, beaten and frothy

3 cups flour

1/8 tea. salt

1 cup milk

boiling water or chicken soup

With electric mixer beat eggs. Add salt to flour. Alternately, add flour and milk to egg mixture until well blended. Put dough in square basket of spaetzle maker and place over pot of boiling water or soup. Slide basket back and forth allowing the dough to drop into boiling liquid. Stir to keep them from sticking together. When they are done, spaetzle will float to top. Drain in a strainer if not cooked in soup. Serve buttered or drain and sauté in butter until lightly browned. Salt and pepper to taste. Makes 4 to 5 cups spaetzle.

Serve dumplings as a side dish or in a stew or top with toasted bread crumbs and cheese for an entree.