GRANDMA (SALLY) JORDAN PENN DUTCH POTATO SOUP

Ingredients

 * 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

Directions

 * 1) Combine vegetables, salt and water.
 * 2) Bring to boil.
 * 3) Cool until tender.
 * 4) Mash, add milk, bring to boil again.
 * 5) Mix Riffles: egg, flour and salt.
 * 6) Will be like very coarse gravel.
 * 7) Slowly riffle through your fingers into the boiling soup, stirring while adding.
 * 8) Cook 8 more minutes over low heat.