Klosse (Dumplings for soup, stew, etc.)

Klosse (Dumplings for soup, stew, etc.) 2 eggs, separated 2 T. butter or oleo 1 C. sifted flour Pinch of salt Put whites of 2 eggs in cup and fill with milk. Melt 2 T. of butter or oleo in heavy pan and add 1 C. sifted flour and pinch of salt. Mix well. Add egg whites and milk. Cook until it turns loose from pan. Add 2 egg yolks and mix well. Drop by spoonfuls in soup, etc., and cook 10 minutes, uncovered. Turn off fire and cover. Let sit for 10 more minutes before serving. Very good in chicken soup.

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