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EGG RIVLET SOUP 
6-8 med. potatoes (diced)
2 med. onions (diced)
1 stick butter
Salt and pepper
1/2 gal. milk

NOODLES:

2 c. flour
1/2 tsp. salt
3 eggs

Cover potatoes, onions with water adding butter. Cook until tender. Do not drain. Add milk and bring to a boil.

Mix as follows:

2 c. flour
1/2 tsp. salt
3 eggs

Stir together flour and salt. Drop eggs in flour mixture, taking fingers and pinching up. Keep doing this until all flour is moist and dough is stiff and pieces are kind of floury. Dribble into boiling soup. Cover and cook 12 to 15 minutes. Be sure to have enough liquid so will not burn.
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