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Cook your favorite meat, ham shank, pork hocks, short ribs, beef —
boil until done.  Remove meat and a little juice to a container, cover
and keep hot.
Grate 4 cups raw potatoes (russets are my favorite, they aren’t so
watery)  Put potatoes in large bowl.
Combine:
2 cups unsifted flour
1 teaspoon baking powder
1/4 cup quick cook oatmeal
1 1/2 tsp. salt.
Add to grated potatoes.  Stir until blended.  Have enough broth to
cover Kumla.  Let come to a rolling boil.  Dip tablespoon in broth and
form potatoes into balls.  I partially cover kettle, turn down heat and
cook 35 minutes or until done.  Stir gently once in a while.  Add a
little more flour if oatmeal is omitted.
Lois Goode