---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
   1 3/4 lb Potatoes
     1/3 lb Flour
   1 1/3 oz Cream of wheat
       2    Eggs
      12 oz Butter
       1 ts Salt
       1 pn Nutmeg
      27 oz Apricots, fresh
       3 oz Butter
            Cinnamon sugar
            Sugar cubes
   1. On the day before, cook and peel and grate the potatoes. Mix in the
   flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll
   out on a well floured board, about 1 cm thick and cut into 3 x 3 inch
   squares. Wash the apricots and remove the stones. Put a cube of sugar in
   place of the stone, put the apricot back together and place in the middle
   of the square. Fold the dough over and with well-floured hands knead it
   into a dumpling. 2. Finish all squares the same way. Bring a pot of water
   to a boil (with a pinch of salt) and slide in the dumplings and let them
   simmer (don't let them get stuck on the bottom) for about 6-8 minutes.
   Shake the pot gently so they don't get stuck. They are done when they drop
   to the bottom. Serve them hot ripped open at once with cinnamon sugar on