Beat eggs, add to flour, stirring with whisk or electric beater. Gradually add milk, stir in salt and nutmeg. Bring water (large amount) to boil. Pour mixture in colander and press through holes with spatula over boiling water. Spaetzle are done when they float to top. Drain and sauté in skillet with lots of butter. Serve hot.

Spaetzle

3/4 pound of plain flour
1/3 teaspoon of nutmeg
3/8 pint of water or milk
1/2 cup of butter (optional)
1 teaspoon of salt
4 eggs
1/2 cup of fine dried bread crumbs

Put flour, 1/2 teaspoon salt and nutmeg in bowl. Beat eggs into mixture with a fork. Pour in water or milk slowly. Stir until dough is smooth. Fill large saucepan about half full of water. Add remaining salt and bring to a boil. Place large colander over pan of boiling water, press dough through and stir gently to keep from sticking. Boil 5 to 8 minutes until tender.