Serves 4-5

I kg (2 1/4 pounds, about 5 large)

potatoes

about 2 dl (3/4 cup) barley flour

about 2 dl (I cup) whole whcat flour

I teaspoon salt

Cooking liquid:

3 liters (quarts) water

I tablespoon salt

Peel and grate the potatoes. Try to squeeze out as much liquid as possible from the potatoes. Then stir in flour and salt.

Bring water and salt to a boil. Make large, oval balls with a wet serving spoon and drop into the boiling water. When all the dumplings are in the water, lower the heat and simmer about 45 minutes. Do not stir in the water. It's better that the dumplings stick together than that they fall apart. Serve with fried fresh pork belly, boiled salt mutton, smoked sausages, boiled carrots and rutabagas.

Do not scedule any tennis lessons for at least 4 hours after the meal.