One teaspoon of pepper,
One small onion, grated,
Three tablespoons of finely minced parsley,
One egg,
Three tablespoons of water.
Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce.
BAKED POTATOES
Select large, well-shaped potatoes, and wax and grease thoroughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and add a little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve.
POTATO SALAD
Six boiled potatoes, diced,