Half the quantity, about 1-1/2 pints of flour to 1-1/4 tablespoonfuls of baking powder, mixed according to the directions given in the first part of recipe, would be about the correct proportions for a family of ordinary size.
Aunt Sarah frequently substituted sour cherries and a teaspoonful of butter was added instead of ham and "Schnitz." Dumplings prepared from this recipe may be dropped on stewed chicken and broth and cooked or steamed, make an excellent pot-pie.

Should there be more dough mixed than required for dumplings, place a panful in the oven and bake as biscuits.

More baking powder is required when dough is steamed or boiled than when baked in the oven.
"KARTOFFLE KUKLEIN" (POTATO FRITTERS OR BOOFERS) Place in a bowl 2 cups grated, pared, _raw_ potatoes; drain off any liquid formed, then add 1 small onion, also grated; large egg or 2 small eggs, salt and pepper, 1 tablespoonful chopped parsley, 1/4 teaspoonful baking powder (good measure), and a couple tablespoonfuls of flour to thicken just enough to make the fritters hold together; then drop by spoonfuls in deep, hot fat, and fry a rich brown.

The fritters form into odd shapes a trifle larger than a fried oyster, when dropped in the fat.
Should the fritter batter separate when dropped in the fat, add more flour, but if too much flour is added they are not as good as when a lesser quantity is used.

Drain the fritters on brown paper and garnish the platter upon which they are served with parsley.