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3 cup grated potatoes
1/2 tsp. salt
“Handful” of graham flour
1 tsp. baking powder
White flour to make fairly stiff.
Drop by spoonful in boiling soup meat and cook 3/4 hour. (I generally
boil stew meat and use this with the meat chunks loose)
This was from Mrs. Mathilda Hill (I think that this was the Mathilda
that married the widow of my Father’s sister, Lisa (Lizzie) Marie Ryerson).
The recipe was sent by Bobbie Nelson