While Grandma was cooking dinner, the children enjoyed playing in the Blocks’ beautiful back yard. They always hoped that when they were called to the table, there would be Kartoffle-Kloese (Potato-Dumplings) or a big bowl of steaming “Spaetzles” (tiny dumpling-noodles) topped with brown buttered crumbs.

Spaetzles (Spatzen)
Cream of Wheat Dumplings
Kartoffle Kloesse (Potato Dumplings)
Homemade Noodles
Crumb Topping for Dumplings or Noodles
(For Gefullte-Noodles, see “Soups and Casseroles,”

SPAETZLES (Spatzen: Tiny Dumplings)
The German plural word for “Spaetzle” is “Spatzen.” But Grandma always called them “Spaetzles,” and so we do too.

These little batter-noodles were made whenever Grandma Block cooked a Pot Roast or Sauerbraten. She started the Spaetzle batter about an hour ahead of time, beat the batter with a wooden paddle for a minute or two, then let the batter “rest” for a little while. Then it would be beaten some more. In fact, whenever anyone headed for the kitchen, they’d be asked to “Give the spaetzles a stir!” By the time it was ready to use, the batter was elastic, shiny and slightly thick. (The batter works well even without all that beating!)

You will need a colander or a special Spaetzle-maker-a pan with 3/8 inch holes in the bottom. Or, cutting bits of the batter from a spoon into the boiling water works well-it’s just slower. Here is method:

4 eggs (or more)
½ egg-shell of water for each egg used Enough flour to make a thick batter
A pinch of salt

Whisk the eggs and water together, and add flour gradually, beating well. Let batter “rest” after beating, repeat beating and resting several times, then push through Spaetzel-maker with wooden spoon into boiling water. When all the Spaetzles are floating, lift them out into a serving dish and cover with Buttered Crumb Topping.