Sweet milk, 1 1/2 pints,

Eggs, 2,

Salt, 1 teaspoon,



Use enough flour to make a very stiff batter ; add the milk, and salt, and when the batter is made have a vessel of boiling water ready and tip the vessel that contains the batter, so that it will be over the boiling water.

Then with a sharp knife cut the batter off in small chunks, and let them fall into the boiling water. Let them boil for a few minutes, then drain off the water from the dumplings, and place them in a dish, and over all pour bread-crumbs which have been fried a golden brown.

The connifela is very nice fried crisp for a supper dish.