The chopped onion may be omitted, and instead, brown small, dice-like pieces of bread in a little butter, shape dumplings into balls the size of walnuts, place a teaspoonful of the browned bread crumbs in the centre of each and add also a little chopped parsley.

Drop the dumplings in salted boiling water and cook uncovered from 15 to 20 minutes.

When dumplings rise to the top they should be cooked sufficiently, when remove from kettle with a skimmer to a platter; cut dumplings in half and strew over them bread crumbs, browned in butter.
"BOOVA SHENKEL" For this excellent "Pennsylvania German" dish, which I am positive has never before been published, take 2-1/2 pounds of stewing meat (beef preferred), season with salt and pepper and cook slowly several hours until tender.
For the filling for the circles of dough, take 12 medium-sized white potatoes, pared and thinly sliced, steamed until tender; then add seasoning to taste of salt and pepper, 2 tablespoonfuls of butter, 2 tablespoonfuls of finely-minced parsley and 1 finely-chopped onion (small); lastly, add 3 eggs, lightly beaten together, to the mixture.
Allow this to stand while the pastry is being prepared in the following manner: Pastry--Sift into a bowl 2-1/2 cups of flour, 2 teaspoonfuls of baking powder and 1/2 teaspoonful of salt, 1 generous teaspoonful of lard and 1 of butter.

Cut through the flour, mix with water into a dough as for pie crust.

Roll thin, cut into about ten circles, and spread some of the mixture on each circle of dough.