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1
In a heavy 2 to 3 quart saucepan heat the milk, 1/2 teaspoon of the salt, the nutmeg an the butter over moderate heat until the butter dissolves and the milk comes to a boil.
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2
Pour in the farina slowly, so the milk never stops boiling, stirring it constantly with a wooden spoon.
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3
Reduce the heat to low and simmer, stirring frequently, until the farina thickens enough to hold its shape in the spoon.
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4
Remove the pan from the heat and beat in the eggs, one at a time.
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5
When the farina is cool enough to handle, shape it into round dumplings about 1 1/2 inches in diameter.
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6
Bring 2 quarts of water and 2 teaspoons of salt to a boil in a large saucepan or soup pot and drop in as many dumplings as the pot will hold comfortably.
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7
Stir once or twice to prevent the dumplings from sticking to one another or to the bottom of the pan.
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8
Reduce the heat to low and simmer, undistrubed, for 15 to 20 minutes.
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9
Then, with a slotted spoon, transfer the dumplings to a heated platter.
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10
Serve them as a hot dessert, sprinkled with cinnamon-sugar or accompanied by applesauce or stewed fruit.
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11
They may instead be topped with melted butter to accompany a roast or stew.
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12
Or they may be made smaller to garnish a soup.
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13
2 dozen.
