They should take from 15 to 20 minutes to cook.

Skim out of the boiling water on a platter.

Cut each dumpling in half, pour over them bread crumbs browned in a pan containing a little lard and butter, and serve.

The onion may be omitted and only finely-chopped parsley used, if desired, or use both.

Or place the halved dumplings in pan containing a little lard and butter and chopped onion (if the latter is liked), and brown on each side, then serve.
RICE CROQUETTES (AND LEMON SAUCE) Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling water, until tender.