The New York Times, American Heritage Cookbook, 1980 printing lists Potato
soup with "rivals" as an Indiana dish. The recipe is close to what my
grandmother made except that she never used cream, but she did use whole
milk and butter.
-----Original Message-----
From: Tim & Kate Gavin [mailto:gavin@hsonline.net]
Sent: Thursday, March 15, 2001 8:27 PM
To: INKOSCIU-L(a)rootsweb.com
Subject: [INKOSCIU] re: food question
I used to love my grandmother's potato soup, being a child I didn't know she
didn't like cooking and that she really wasn't very good at it, she too used
to put rivvels in it. When I was grown with a family of my own, I asked my
grandmother for the recipe to the soup I loved so much. She seemed puzzled,
it was just plain old potato soup to her, had I never made it before? Yes,
I asked but what about the rivvels you put in it? Rivvels? Was she puzzled
over the word or the concept, I wondered. Yes, those small chewy noodles
you put in it! Well, after she finished a long and healthy laugh, she
informed me she never put rivvels in her soup, they were lumps from not
mixing the flour into the hot soup correctly. Thanks for a remembrance of
my grandmother, Dorothy (Warren) Linn, today would have been her 87th
birthday. I miss her!
Kathy Gavin