Cook peeled and diced potatoes in salted water until soft. Add butter. In a small bowl combine egg, salt, baking powder and flour. Mix until mixture is fine. Sprinkle into boiling pot of potatoes and water. Boil about 5 minutes. Add milk until you have a mixture that is soupy. You can also add hard boiled eggs and parsley.
Add the diced vegetables to the bacon drippings (and bacon) cover with water. Add parsley flakes, salt and pepper. Cook one hour covered.
Cook onion in margarine until soft. Add flour and blend well. Add potatoes, salt and pepper, parsley and water. Cover and simmer until potatoes are done (about 20-25 minutes). Add milk.
Saute onion and celery in butter until soft. Add 1 c. water per bouillion cube. Add diced potatoes and chicken broth. Simmer until potatoes are cooked (about 25 minutes) Mash a little bit to make chowder thicker. Add milk and thicken with flour. Add diced eggs and sprinkle with parsley.
In a saucepan put celery and potatoes, cover with water. Heat until mixture boils. While this is heating, make rivels....Beat egg, add salt and stir in enough flour to make crumbs that you can pull apart with your fingers. When potatoes start to boil, stir in rivels and cook until potatoes are tender. Add milk and butter and season with salt and pepper.
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