• 3 cups hot mashed potatoes
• ½ cup dry bread crumbs
• 2 egg yolks
• Salt and pepper to taste
• ½ cup flour
• Pinch of marjoram
• 2 egg whites

Mix ingredients in the order given. Beat egg whites until stiff and fold in. Place on floured board and roll to pencil thickness. Cut into 2 or 3 inch strips, drop into salted boiling water. Boil until dumplings float to top. Drain and serve in soup. May be served on platter covered with chopped crisp bacon.