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2 lb Dry curd cottage cheese 2 c All-purpose flour;
-or farmer cheese + more for rolling
4 lg Eggs; beaten 10 qt Water
1 1/2 ts Salt
*****GARNISH*****
1 c Bread crumbs, toasted -in 3 tbs butter
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors In a medium
bowl mash the cheese with a fork. Stir in the eggs, 1/2 tsp salt, and
the flour, all at once. Turn to dough out onto a floured board and
divide it into 4 pieces. Roll each piece out into a rectangle 12
inches long and 2 inches wide. Cut each piece on the diagonal into
about 10 pieces. Bring 10 qts of water to a boil and add 1 tsp salt.
Reduce the water to a lightly rolling simmer and add 1/3 of the
dumplings to the pot. Simmer, uncovered, until they float to the top.
Remove them with a slotted spoon and drain. Continue unti l all
dumplings are cooked. Serve with a garnish of toasted bread crumbs.
Yields
40 servings
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