will heat in a few minutes, and if the fat is the right temperature,
food cooked in it should not be at all greasy. When the housewife is
planning to fry fritters or croquettes she should, if possible, crumb
the articles to be fried several hours before frying, and stand aside
to become perfectly cold. When the fat for frying is so hot a blue
smoke arises, drop in the fritters or croquettes, one at a time, in
order not to chill the fat or plunge a frying basket, containing only
a couple of fritters at a time, in the hot fat, as too many placed in
the fat at one time lowers the temperature too quickly and causes the
fritters to be greasy and soggy. To test the fat before dropping in
the fritters, if a small piece of bread is dropped in the fat and
browns in about one minute the fat is the right temperature for frying
fritters, and fritters fried at the correct temperature should be a
rich brown and not at all greasy. When removing fritters from hot fat
place on coarse brown paper to absorb any remaining fat. Fritters
composed of vegetables, or oysters, should be served on a platter
garnished with parsley, and fritters composed of fruit, should have
pulverized sugar sifted over them liberally. Should a small piece of
bread brown in the fat while you count twenty, fat is the correct
temperature for frying croquettes, but is too hot for frying crullers
or any food not previously cooked.

KARTOFFLE BALLA (POTATO BALLS)

Boil until tender, 8 medium-sized (not pared) potatoes; when quite
cold remove parings and grate them; fry one finely-chopped onion in a
little butter until a yellow-brown; add this, also 1 egg, to the
potatoes, season with salt and pepper and add flour enough to mold
into balls; use only flour enough to hold the mixture together. The
chopped onion may be omitted, and instead, brown small, dice-like
pieces of bread in a little butter, shape dumplings into balls the
size of walnuts, place a teaspoonful of the browned bread crumbs in
the centre of each and add also a little chopped parsley. Drop the
dumplings in salted boiling water and cook uncovered from 15 to 20
minutes. When dumplings rise to the top they should be cooked
sufficiently, when remove from kettle with a skimmer to a platter; cut
dumplings in half and strew over them bread crumbs, browned in butter.

"BOOVA SHENKEL"

For this excellent "Pennsylvania German" dish, which I am positive has
never before been published, take 2-1/2 pounds of