Frankfurter-Potato Dumplings
From Women's Day Encyclopedia of Cookery

1 egg, slightly beaten
4 cups cooked mashed potato
1 cup sifted flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 frankfurters (about 6 ounces) cut into samll cubes
1 small onion, chopped
2 Tablespoons butter or margarine

Mix egg, potato, flour, salt and pepper to make a smooth dough. Turn out on lightly floured board; roll out to 1/2-inch thickness. Cut with floured 2 1/2- or 3-inch round cutter.

Combine frankfurters and onion; place on half of rounds; cover with remaining rounds. Firmly press edges together.

Boil for about 10 minutes in salted boiling water. Drain.

Put a little butter on each; serve at once.

Makes about 1 dozen.