Prep Time:	1 hr.
Cook Time:	1/2 hr.

Ingredients:

• 1 lb dry-curd cottage cheese or farmer cheese
  (if using regular cottage cheese, let drain in fridge overnight)
• 2 large eggs, beaten
• 1 1/2 tsp salt
• 1 cup 4 cups all purpose flour plus more for rolling
  (earlier measure of 1 cu seemed grossly inadequate)
• 5 quarts water
• 1/2 cup bread crumbs, lightly toasted in 1 1/2 tbsp butter in frying pan

1. In a medium bowl mash the cheese with a fork. Stir in the eggs, 1 1/2 tsp of the salt, and the flour, all at once.
2. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 in long and 2 in wide. Cut each piece on the diagonal into about 10 pieces.
3. Bring 5 quarts of water to a boil and add 1 tsp salt. Reduce the water to a lightly rolling simmer and add 1/4 of the dumplings to the pot. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain. Continue until all dumplings are cooked.
4. Pan fry, and serve with a garnish of toasted bread crumbs and confectioners' sugar.