Spatzle (tiny Dumplings)

Combine flour, 1/2 the salt and the nutmeg. Break up the eggs with a fork and beat them into the flour mixture. Pour in the milk in a thin stream stirring constantly with a large spoon until the dough is smooth. Boil 2 quarts of water with remaining salt in a large (4-5 qt) pan. Using a spatzle mill (or a large colander) press the dough thru the holes into the boiling water. Stir gently to keep the spatzle from sticking together. Boil for 5 to 8 minutes or until tender. Drain through a colander. Optional: Spatzle is traditionally served sprinkled with toasted bread crumbs. To prepare, melt 1/4 lb of butter in a heavy skillet. When foam subsides, drop in 1 cup of bread crumbs and cook until the crumbs are golden brown.