One and one-half quarts of milk, poured into a double boiler and placed on the range to heat.  One cup of flour was placed in a bowl; into the flour 1 raw egg was dropped and stirred with a knife until mixed, then rubbed between the fingers into fine rivels.  It may take a little more flour; the rivels should be dry enough to allow of being rubbed fine.  When the milk commences to boil drop the rivels in by handfuls, slowly, stirring constantly.  Salt to taste.  Let cook 15 minutes.  Eat while hot, adding a small piece of butter as seasoning.  This should be a little thicker than ordinary rice soup.

PHILADELPHIA “PEPPER POT”

This recipe for far-famed “Philadelphia Pepper Pot” was given Mary by a friend living in the Quaker City, a good cook, who vouched for its excellence: 

The ingredients consist of the following: 

1 knuckle of veal. 2 pounds of plain tripe. 2 pounds of honeycomb tripe. 1 large onion, 1 bunch of pot-herbs. 4 medium-sized potatoes. 1 bay leaf—­salt and cayenne pepper to season. 1/2 pound of beef suet—­and flour for dumplings.

The day before you wish to use the “Pepper Pot” procure 2 pounds of plain tripe and 2 pounds of honeycomb tripe.  Wash thoroughly in cold water place in a kettle.  Cover with cold water and boil eight hours; then remove tripe from water, and when cold cut into pieces about 3/4 of an inch square.  The day following get a knuckle of veal, wash and cover with cold water—­about three quarts—­bring slowly to the simmering point, skimming off the scum which arises, simmer for three hours.  Remove the meat from the bones, cut into small pieces, strain broth and return it to the kettle.  Add a bay leaf, one large onion, chopped, simmer one hour; then add four medium-sized potatoes, cut like dice, and add to the broth.  Wash a bunch of pot-herbs, chop parsley (and add last), rub off the thyme leaves, cut red pepper in half and add all to broth; then add meat and tripe and season with salt; if liked hot, use a pinch of cayenne pepper.  For the dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch of salt, mix well together and moisten with enough cold water to allow of their being molded or rolled into tiny dumplings, the size of a small marble.  Flour these well to prevent sticking together.  When all are prepared drop into soup, simmer a few minutes, add parsley and serve at once.

GERMAN VEGETABLE SOUP

Take 6 potatoes, half the quantity of onions, carrots, turnips, cabbage and a stalk of celery, cut up into dice-shaped pieces, place all in a stew-pan and cover with a couple quarts of hot water.  Let cook about two hours, until all the vegetables are tender, then add 1 tablespoonful of butter, a large cup of milk, and about a tablespoonful of flour mixed smooth with a little cold milk, cook a few minutes, add a tablespoonful minced parsley, and serve.