POTATO SOUP (WITH DRY RIVELS)

Ingredients:

• 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

Instructions:

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.