1 potato per person
1 sm. shredded carrot
1 sm. onion
1 sm. stalk celery
1 qt. water
Salt to taste
1 pt. or more milk, depending on number served

RIFFLES:

1 egg
2/3 c. flour
Pinch of salt

Combine vegetables, salt and water. Bring to boil. Cool until tender. Mash, add milk, bring to boil again.

Mix Riffles: Egg, flour and salt. Will be like very coarse gravel. Slowly riffle through your fingers into the boiling soup, stirring while adding. Cook 8 more minutes over low heat.