Potato Soup

8 medium potatoes
1 quart milk
2 teaspoons salt
1/2 teaspoon pepper

Cook potatoes in boiling, salted water
until tender, drain. Add milk and
heat. Blend in salt and pepper.

1 tablespoon butter
1/2 cup flour
1 egg, beaten
2-4 tablespoons milk

Cut butter into flour, blend in egg
and only enough milk to make mix-
ture thin enough to drop into hot
soup, 1/2 teaspoon at a time. Cover
and cook 10 minutes longer, or until
dumplings are cooked.
Serve with crumbled bacon.