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

Brown onion and butter in sauce pan. Add diced potatoes, water and salt. Cook until potatoes are soft. 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 pan covered. Add cream. Serves 4. Noodles may be used in place of rivels.