SPINACH DUMPLINGS

2 lbs. of spinach
3 eggs
1 oz. of butter
2 finely chopped onions
juice of 1/2 a lemon
pepper and salt
and some wheatmeal

Pick and wash the spinach, boil it with the onions without water until quite tender; drain it dry, chop the spinach fine, and mix it with the eggs well beaten, the lemon juice, butter, and seasoning. Add as much of the meal as necessary to make the mixture into a soft paste. Form into balls, flour them, drop them into boiling water, and boil them 5 to 10 minutes; serve with potatoes and gravy.