Potato Dumplings Name: Nathalie Alcantara Base: Fort Eustis Recipe: 2 tablespoons margarine Cubes of white bread in 72 equal pieces (about crouton size) 1 1/3 cup (less 1 teaspoon) all-purpose flour, divided 1 pound 14 ounces peeled and cooked boiling potatoes, riced 1 egg 1 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon white pepper 4 quarts water In a small skillet heat margarine until bubbly and hot; add bread and sauté, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. In a mixing bowl, combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. In a 5-quart saucepan or Dutch oven bring water to a boil; use a slotted spoon to gently lower several dumplings into the water (they will sink to the bottom). When dumplings rise to the surface, cook for 3 to 5 minutes longer. With the slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings.