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Halusky

 
4 cups flour
nutmeg
2-3 eggs
salt
1 cup milk

Boil water in a large pot.

Put the flour in a large bowl.  Sprinkle it with nutmeg to darken the flour.  Sprinkle the mixture with salt to lighten the flour.  Add eggs and mix with flour.  Add 1 cup milk.   Beat well.  Add milk as needed to form a soft dough.

When water boils, pour a medium amount of the mixture on a wooden cutting board and cut small pieces off the board into the boiling water, using a knife or a spoon.  Occasionally dip the knife or spoon in the boiling water to keep it clean.  (You can also use a purchased Halushky or Spaetzle maker.  It makes the job go much faster and usually makes smaller Halusky.)

The dumplings will rise to the surface as when they are done, after about 5 minutes.  Remove immediately with a sieve and drain well.  Add butter to keep dumplings separate. 

Continue until all batter is used.

Mother Kolarik (submitted by Mabel Kolarik and Patty Devecka).