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POTATO BREAD DUMPLINGS

6 lg. or 8 med. potatoes
2 slightly beaten eggs
1/2 c. flour
1 1/2 tsp. salt
1 slice bread, roll or biscuit
1 tbsp. minced onion
2 tbsp. butter

Steam or bake potatoes until tender then peel and mash. Refrigerate, uncovered, overnight. Mix the potatoes, eggs, flour and salt and blend well. Remove the crusts and cut the bread into small cubes. Brown the bread cubes and onion in butter. Roll a spoonful of potato mixture around small amount of bread mixture and repeat until both mixtures are used up. Drop the dumplings into a large kettle of boiling water and boil for 20 minutes or until cooked through. Drain and serve at once.