Untested - Spaetzle

From Ben's book fragment on Pennsylvania Dutch cookery - pg 7

1 cup milk
2 cups flour
2 eggs
1 tsp salt

1. Add milk to flour slowly, stirring constantly to keep mixture smooth.
2. Add 1 egg at a time, beating well after each addition. Salt and mix well.
3. When cooking in boiling salted or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle.
4. With a sharp knife slice off pieces of the batter into the boiling liquid. 
5. Dip knife in the liquid before each cut to prevent sticking.