Czech Dumplings

2 eggs
1 tsp salt
Dried bread cubes made from 7 slices of white bread
1 C milk
1 ¾ C flour

If the bread is too fresh, do not toast it as this discolors the dough.  Put it in the oven at very low heat to dry it out.  In a   Beat eggs well, add milk and salt, and stir well.  Add flour and mix thoroughly, add bread cubes and stir until all cubes are covered with dough.  Wrap in a clean dish towel, tying the corners together from the opposite sides.  Drop into boiling water to which one tablespoon salt has been added.  Cook 15 minutes, covered.  If the pot boils over, turn down the heat, do not uncover.  At the end of 15 minutes, turn the dumplings over and cook for about 30 more minutes.  Remove from water; remove tea towel, and slice dumpling immediately.  About 3/4” slices is the best.  It is impossible to slice immediately, as this allows the steam to escape and makes for lighter dumplings.  If necessary, to keep warm, put in a colander over hot water.  If you have any left over, cut them up into a skillet which has about one tablespoon fat or oil in it, brown lightly and add a beaten egg, scrambling the egg over the pieces of dumpling.  Salt, pepper and paprika to taste.  Serve immediately.