Plain Dumplings

In a large kettle, start boiling salted water (1 tsp. salt to quart of water). Meanwhile, beat egg well, then add salt and water. Stir into flour to make a smooth batter. Test the consistency by dropping one dumpling into rapidly boiling, salted water. If it does not hold together, add more flour — just enough so that dumplings will keep their shape. Drop by spoonfuls into boiling salted water. Cover closely, and cook 10 minutes without lifting cover. Drain in colander. Serve with melted butter or meat gravy, or add to soup (chicken is good) or other dishes.