LIVER DUMPLINGS

Parboil four ounces of liver until tender, and then put through a food chopper. Either beef, pork or lamb liver may be used. Mince three onions very fine. Place four tablespoons of fat in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl and add One and one-half cupfuls of dry mashed potatoes, Two teaspoonfuls of salt, One teaspoonful of paprika, One-half teaspoon of thyme, One and one-half cupfuls of sifted flour, One teaspoonful of baking powder. Mix thoroughly and then add One egg, Four tablespoons of potato water. Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls. Cook for twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain. Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.