Jewish Dumplings.

Just 4 u

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3
eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker−meal until you
can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and
garnish
with parsley.