4 med. potatoes, diced sm.
1 1/2 qts. water
3 tbsp. butter
Salt to taste

Cook potatoes in salt water until soft, add butter. Rub 1/2 cup flour and 1 egg together, add 1/4 cup milk. These are best by cutting with two forks. Drop rivels which are about the size of a cherry seed into boiling potatoes. Stir to prevent packing.

Cook about 3 minutes with kettle covered. Add 1/2 cup rich cream or evaporated milk, several dashes of pepper, and 1 tsp. onion powder. Serve with parsley and crisp bacon crumbled.