Beat egg in cup and fill it up with water. Add to dry ingredients. Put 1 quart of water or broth in 2 or 3 quart saucepan. Bring to boil. Hold bowl with dough over boiling water or broth, dropping off dough in as small pieces as you can with spoon. Dip spoon in water or broth often to prevent it from sticking. Let cook 5 minutes.
From “The Best of the Amish Cook,” by Elizabeth Coblentz