Spaetzle

Combine the dry ingredients (add nutmeg to taste if doing it for German Cooking, omit if for Hungarian). Add the milk and egg and let it form into a batter of sorts. Meanwhile, have a wide pan of water with salt boiling. Take the batter and put it into a spaetzle maker, or I used a french fry basket, and rubbed it with the bottom of a spatula to break it up. When the spaetzles float, use a slotted spoon and put them into a colander. The above were used in sauer-braten, chicken paprikash, and fried in butter.