0: Cut bread or rolls, with crusts, into small pieces, put in a bowl and sprinkle with salt
1: Pour lukewarm milk over bread and let soak for an hour
2: If there is excess milk in bowl at that time, pour it off
3: Fry bacon in skillet with chopped onion until bacon is almost crisp and onion is soft and golden
4: Toss in parsley and marjoram and saute 3 or 4 minutes
5: Add bacon, onion and herbs to bread mixture
6: Mix eggs in thoroughly
7: If dumpling batter is to soft to form, add breadcrumbs, a tablespoon at a time, until batter is firm enough
8: With wet hands or two wet tablespoons, form a test dumpling
9: Drop into boiling salted water and simmer, partially covered for 20 minutes
10: 10 to 12 Dumplings FROM "The German Cookbook by Mimi Sheraton" Submitted By RHOMMEL <RHOMMEL@IX
11: NETCOM
12: COM> On FRI, 24 NOV 1995 164521 ~0500 From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini