2    Eggs
2    TB lard or oil
1/2 c  Water
1/2 c  Milk
2 1/2 c  All-purpose flour
2 1/2 ts Salt
1/4 ts Baking powder

Using an electric mixer, blend the eggs, lard or oil, water, and milk. Stir
the flour together with 1/2 ts of the salt and the baking powder in a dry
bowl. Blend this mixture into the liquid. Mix well and set aside for a
moment. Bring 4 quarts of water to a boil and add 2 ts of salt. Using a
spaetzle maker or press, squeeze the dough into the boiling water. Use
about 1/3 of dough for each batch. When the dumplings float to the surface,
they are done. Remove with slotted spoon and place in colander. They can be
served this way or pan-fried with a little butter until just a bit golden,
and topped with parsley. Hungarian Dumplings