Potato dumplings

• 1 kg (2 lb) potatoes
• 50-60 (2-2½ oz)

Grate the potatoes and mix with the flour, bicarbonate of soda and salt to make a thick dough, adding more flour if necessary. Roll the dough out flat and cut out 4 by 5 cm (1½ by 2 in) rectangles. Bake them on a well-greased baking tray in a 180°C, 350°F, gas mark 4 oven. Drop the baked rectangles into lightly salted boiling water, drain and mix with butter, sour cream or melted lard or milk.<