It may interest your readers that the Swabian version of rivels ("I Love That Spotsy Soup, Lumps and All," Jan. 30) is even more practical because it needs no milk. Only water is added. Or it can be made with eggs only. The authentic version is scraped from a wooden board with a metal scraper (spatzenschaber) or a knife into the boiling water. There are many delightful recipes that use it, such as the soup-like Gaisburger Marsch or the Schinken und Kaesespatzen, a specialty of the Algau, the mountainous area of southern Germany.