2 tb Margarine

      1 sl White bread in 72 equal

           -pieces
  1 1/3 c  (less 1 tsp) all-purpose

           -flour, divided
      1 lb 14 oz peeled cooked boiling

           -potatoes, riced
      1    Egg

      1 ts Salt

    1/8 ts Ground nutmeg

    1/8 ts White pepper

      4 qt Water

  In small skillet heat margarine until bubbly and hot; add bread and saute,
  stirring constantly, until bread has absorbed the margarine and is browned.
  Set aside.  Measure out and reserve 2 tablespoons flour. in mixing bowl
  combine remaining flour with potatoes, egg, and seasonings, mixing well;
  portion dough into 24 equal mounds.  Flour hands with reserved flour and
  shape mounds into balls; press 3 bread cubes into each ball and seal
  closed, forming dumplings.
  In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon
  to gently lower several dumplings into water (they will sink to the
  bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.
  With slotted spoon, remove dumplings to warmed serving platter.  Repeat
  procedure with remaining dumplings.  These dumplings are good as an
  accompaniment to Sauerbarten.
  Makes 12 servings of 2 dumplings each.
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  Posted by Fred Peters.