4 med. sized potatoes
1 1/2 qts. water
2 tbsp. butter
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add butter. 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.