1. In a large, chilled mixing bowl, combine the flour, farina, baking powder and butter. Working quickly, use your fingertips to rub the dry ingredients and butter together until they blend and look like flakes of coarse meal.
2. Drop in the eggs and milk and stir vigorously with a large spoon until the batter is thick and smooth. Bring 2 quarts of lightly salted water to a boil in a heavy 2½-to 3-quart casserole, and then reduce the heat so that the water simmers gently.
3. Dip a tablespoon in cold water, scoop up a tablespoon of batter, and drop it into the simmering water. Repeat-dipping the spoon beforehand in water each time-until 6 tablespoons of the batter have been used.
4. Cover the pan and simmer 6 to 8 minutes until the dumplings have puffed up and have risen to the surface of the water. Remove with a slotted spoon and drain on paper towels while you cook the remaining dumplings.
5. Serve either with a stew or roasted meat, or as a separate course topped with fried onions and sour cream.
