POTATO SOUP (WITH DRY RIVELS)
4 med. sized potatoes
1 1/2 qts. water
2 tbsp. butter or margarine
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream
Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon. Makes about 4 servings.