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964672 -- 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.
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