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 BBS: The GWE BBS [ASV/CIN]
Date: 08-13-93 (19:48)             Number: 351
From: CHELSEY #13 @1618002*1       Refer#: NONE
  To: PATRICIA G. IRVIN #50 @94     Recvd: YES 
Subj: Does anyone do RIVELS?         Conf: (37) Home Cooki
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PGI#@>has a type of stringy dumplings called rivels in it.  My sister-in-law ma
PGI#@>the best Chicken Corn Soup ever, but when I asked her how to make the RIV

I am not a Pennsylvania Dutch Cook but I have an Encyclopedia that has
that type of cooking in it. These are the greatest books. I am sure they
are out of print now. I got them when I was newly married back in the
60's.They are called Woman's Day Encyclopedia of Cookery. You can find
all sorts of stuff in there. They have 12 volumes. I hope they never
fall apart.
     Anyway, there is a dumpling batter recipe in there. I never had
     rivels so I don't know what they look like. But you could try this.

                  Dumpling Batter
 1 cup all-purpose flour]
 1 tablespoon melted shortening
 1/2 teaspoon each of salt and baking powder
 1/2 cup milk.
 Mix ingredients. For richer dumplings  beat egg and add enough milk to
 make cup half full. Drop by tablespoonsful onto top of simmering stew.
 Cover and cook 15 minutes.
    I don't see why you couldn't drizzle these over the soup. I think I
    make something similar to that when I make German dumplings. They
    batter is dry and has egg and flour and I sprinkle it into cooking
    soup or stew. But like you sister-in-law I don't use measurements.
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