Spaetzle

from Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  eggs
• 2  tablespoons  freshly rendered lard or 2  tablespoons  oil
• 1⁄2 cup water
• 1⁄2 cup milk
• 2 1⁄2 cups all-purpose flour
• 2 1⁄2 teaspoons salt
• 1⁄4 teaspoon baking powder
• 4  quarts water

Directions

1. Using an electric mixer, blend the eggs, lard or oil, water and milk.
2. Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl.
3. Blend this mixture into the liquid.
4. Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water.
5. Use about 1/3 of the dough for each batch.
6. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.
7. They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.
8. Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon.
9. The latter takes much longer.